Gold Cupcakes
#ILikeGoooooooooooold
INGREDIENTS
Cupcakes
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
1 Tbsp cocoa powder
2 drops Americolor yellow food gel
5 drops gold Americolor food gel
Gold sprinkles
Gold Paint
2 tbsp Gold lustre dust
3 tbsp vodka or vanilla extract
Frosting
1 batch of fluffy vanilla buttercream frosting
2 drops Americolor yellow food gel
5 drops gold Americolor food gel
1 tbsp cocoa powder
METHOD
Makes 20
Level: Medium
Frosting
To prepare the buttercream frosting add gold and yellow food dye along with cocoa powder to buttercream and mix until very well combined.
Cupcakes
Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, cocoa powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add yellow and gold food gel, and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To prepare frosting fit the end of a piping tip with a Wilton 1M tip and frost swirls as shown in the video. Freeze for 30 min.
Gold Paint
To make gold paint combine the lustre dust with enough vodka or vanilla extract to create a liquid paint.
Use a small food safe brush to paint the top outside of the cupcakes with gold. You will also use it to paint the frosting with gold paint. If you feel the frosting softening then freeze for another 20 min and continue painting, taking care to cover all the frosting.
Core the centre of each cupcake and fill with gold sprinkles. Add a dab of frosting on top to help attach the frozen frosting to each cupcake.
Allow to thaw before serving.
Please note: You may halve the recipe by halving the ingredients.
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HELPFUL TIPS!
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 20 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
TOOLS:
Large mixing bowls
Spatula
Magic Whisk for wet ingredients
Kitchen Scales
Stand mixer (or hand mixer)
Wire rack
Frosting bag
Tablespoon
Measuring spoons
Cupcake baking tin
Paper liners
Ice cream scoop (optional)
Small, food safe paint brush
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