Sax On The Beach
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
375ml of milk
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
2 tsp mango essence
Dark Green Batter - 5 drops forest green food gel + 6 drops sky blue food gel
Light Green Batter – 1 drops forest green food gel + 2 drops sky blue food gel
100g crushed graham crackers
Serfborts (Beyoncé surfboards)
200g yellow choc melts (melted and semi cooled)
200g red choc melts (melted and semi cooled)
1 batch Swiss meringue buttercream frosting
3 drops forest green food gel
3 drops sky blue food gel
Serfborts (Beyoncé surfboards)
To make the surfboards add the melted red choc melts to a piece of food safe acetate. Using a pastry comb go along the chocolate scraping away the excess chocolate. Allow it to chill and set. Then add the yellow chocolate on top and smoothen it out. Allow to semi set before you use a small sharp knife to cut out leaf shapes in the shape of small surfboards.
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, mango essence, yogurt, oil, two drops of sky blue food gel, 1 drop of forest green food gel 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.
Add ¼ of the batter into a small bowl and add the rest of the food gel to ¾ of the batter. Mix until well combined.
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 30-35 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Fit the end of a piping bag with a small round tip and frost some white frosting on top of each cupcake in a very flat swirl. Coat in crushed cookies.
Add half of remaining frosting in a second bowl and add food gel. Mix until well combined.
Add white frosting to one piping bag and the green blue frosting to a second piping bag. Lay out a large piece of plastic wrap on work bench. Frost lines of blue and white frosting next to each other on the plastic wrap as demonstrated. Roll up and twist each end. Snip off one end and insert into a large piping bag fitted with a Wilton 1M tip. Frost a swirl on top of each cupcake.
Stick serfbort to it.
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.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)