Hawaii Kawaii Cupcakes
#SoKoot

INGREDIENTS

Cupcakes

430g (15 oz) plain (all-purpose) flour

265 g (91/2 oz) caster (superfine) sugar

3 teaspoons baking powder

1/2 teaspoon fine salt

125 g (41/2 oz/1/2 cup) unsalted butter, softened

2 large eggs

375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk

125 ml (4 fl oz/1/2 cup) vegetable oil

2 tablespoons Greek yoghurt (or sour cream)

1 teaspoon vanilla extract or vanilla bean paste

2 tsp pineapple flavouring

6 drops yellow food gel

 

Frosting

1 batch American buttercream frosting

5 drops yellow food gel

2 tsp pineapple flavouring

 

Decorations

250g green candy melts

100g white chocolate, melted

80g blue candy melts, melted

80g black candy melts, melted

1 cup pineapple jam

METHOD

Makes 20

Level: Medium

Frosting

2 batches American buttercream frosting or Swiss meringue buttercream frosting

6 drops yellow food gel

 

Eyes, hair and mouth

Let’s begin with the facial features! To make the eyes add the white chocolate to a piping bag and cut a small bit of the end off. Pipe small round blobs onto a baking tray lined with baking paper. Pipe some blue candy melts onto the still wet white chocolate blobs. Allow to set. You’ll need 30 eyes.

 

To pipe the mouths, add the melted black candy melts into a piping bag and pipe some small U shapes and then fill the shapes in.

 

To prepare the green hair, take a small teaspoon of the melted green candy melts and place on to some baking paper. And spread it out into a long shape about 2cm in length. Allow everything to set at room temperature.

 

Cupcakes

Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.

 

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.

 

Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.

 

Add the eggs, milk, oil, yoghurt, vanilla, yellow food gel and pineapple flavouring, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.

 

Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

 

To prepare the frosting, add yellow food gel and pineapple flavouring to the frosting and mix until well combined.

 

Core the centre of each cupcake and fill with pineapple jam.

 

Fit the end of a piping bag with a medium round tip and frost a small swirl of frosting on top of each cupcake. Leave a gap from the edge of the cupcake.

 

Fit the end of another piping bag with a Wilton #32 piping tip and frost little spikes around the frosting blob. Add the eyes, mouth and hair to finish.

 

-

 

HELPFUL TIPS!

 

STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.

 

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: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!

 

BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.

 

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)

You might also like...

RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

Tips & Tricks

I Have A Recipe Suggestion!

Contact

I Have A Recipe Suggestion!

About

Contact Nick

Business Enquiries

Brand Deck

TSL.2017.LOGO.BLACK.png

Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

Copyright ©2017 All rights reserved

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • YouTube - Black Circle
  • Instagram - Black Circle
  • Twitter - Black Circle