Monday, December 24, 2018

If you're baking this holiday season, perhaps you'll enjoy making some of my cupcake designs that I've made over the years. 

In the past, after I posted a few photos via Facebook and Instagram, several readers requested directions and my cupcake recipe, so here you go! 

I'm currently travelling for the holidays, so this post will serve as a rough draft for the time being.

Happy baking!

Snowflake Cupcakes
Roll out white fondant thinly and cut out snowflake shapes using small cookie cutters. Then, make a white Royal Icing and decorate the snowflakes with various dots and lines. Let the snowflakes dry at least 24 hours before using on your cupcakes.

I thought these cupcakes looked extra cute with a pale blue buttercream!

Christmas Tree Cupcakes
Roll out yellow fondant thinly and cut out star shapes using small cookie cutters. Then, pipe your green buttercream with a large star nozzle.



Polar Bear Cupcakes
Use white icing, marshmallows and desiccated coconut to create your own polar bear. 


Snowmen Cupcakes
Use buttercream and large white marshmallows to carefully construct your own snowmen.


Easy Yellow Cake Cupcakes
Yields: 24 cupcakes

Sift together:
425      g.                     plain all-purpose flour  
400      g.                     granulated sugar
1          Tablespoon      baking powder
1          teaspoon          salt

Using an electric mixer with a paddle attachment, place these ingredients in mixing bowl and blend together.

230      g.                    butter, room temperature
230      g.                     sour cream
3          ea.                    large eggs at room temperature
2          ea.                    egg yolks (from large eggs)
1          T.                     vanilla extract

1.      Then, add the sifted dry ingredients to the wet ingredients. Beat all ingredients together for a 1 minute or so until smooth and satiny looking. 
2.      Line a cupcake baking tray with paper baking cups. Fill the paper cups about 2/3 full (Use a no.16 cookie scoop or a large spoon).

3.      Bake in a preheated 350 F/175 C oven with the fan on for 15 minutes until lightly golden on top and a toothpick or cake tester inserted in the middle comes out clean. Let cool on a cooling rack.

Italian Buttercream
16        oz.       (455 g.)            butter, room temp.
4.5       oz.       (125 g.)            egg whites (from approx. 4 large eggs)
pinch                                       cream of tartar
1 ¼      c.         (285 g.)            sugar
½         c.         (120 ml)           water

Prepare Italian Meringue, cooking sugar to 120 C (softball stage).

Place sugar in pot with water, stirring to moisten sugar evenly. Wash sugar off sides of pot with damp pastry brush. Cook to softball stage while whipping whites to soft peaks.

Time this properly so that the whites don’t get overwhipped.

When the sugar syrup is ready, turn the whites to high and carefully pour the sugar down the side of the mixing bowl.

Continue whipping the whites until they have cooled somewhat, about 10 minutes.

Slowly, add the butter a bit at a time. Continue whipping until the buttercream is smooth and fluffy and completely cool.

Buttercream can be flavored with melted chocolate, lemon zest, lemon juice, other flavor extracts.

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