Mermaid Sea Kween Cupcakes
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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 drop purple food gel
1 drop blue food gel
1 drop pink food gel
1 drop green
sprinkles of your choice
Gold Drizzle
2 tsp gold lustre dust
3 tbsp vodka or vanilla extract
Frosting
1 batch fluffy vanilla buttercream frosting
1 drop purple food gel
1 drop blue food gel
1 drop pink food gel
1 drop green
METHOD
Makes 20
Level: Medium
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, 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 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.
Gold Drizzle
Add gold lustre dust to a small mixing bowl and mix until well combined
Frosting
To prepare frosting, split into 4 bowls and colour each one blue, green, pink and purple using food gel. Add each one to a piping bag. Lay out a large square piece of plastic wrap on your work bench. Pipe small stripes of each coloured frosting in the following order: pink, green, purple, blue. Roll up as demonstrated and twist each end. Snip off one of the ends using scissors. Fit the end of a piping bag with a Wilton 8B piping tip and frost four blobs of frosting on top of each other making each one smaller as you go up. Finish off with a drizzle of gold.
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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)