Rock City High School Dance 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
1 tsp strawberry flavouring
2 drops pink food gel
2 egg whites (pasteurized)
3 cups powdered sugar
2 drops pink food gel
2 drops blue food gel
½ batch vanilla swiss meringue buttercream
½ batch chocolate swiss meringue buttercream + 2 tbsp food safe activated charcoal powder or 4 drops black food gel
To make the royal icing decorations, add the egg whites and powdered sugar in a large mixing bowl. Use a hand mixer and mix on low speed until well combined.
Split into two bowls and colour one blue using blue food gel and the other pink. Mix until well combined.
Place the two coloured mixtures into two separate piping bags fitted with a Wilton #4 round piping tip.
Line a baking tray with baking paper and pipe little blobs of the pink mixture. Pie little lightning bolts using the blue mixture.
2 batches American buttercream frosting or Swiss meringue buttercream frosting
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, strawberry flavouring, pink food gel and vanilla, 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.
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.
Fit the end of two piping bags with a Wilton 1m piping tip and frosting alternating swirls of the yellow and black food gel.
Finish by placing the decorations around each cupcake.
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.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)