Strawberry Mango Margarita Cupcakes
#OoooooohGrrrrrrrl
 

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

4 drops pink food gel + 3 drops red food gel

1 tsp strawberry flavouring

4 drops yellow food gel

1 tsp mango flavouring

 

Decorations

1 cup granulated sugar

40 small lime wedges

10 strawberries, washed & halved

 

Frosting

1 batch American buttercream frosting or Swiss meringue buttercream frosting

5 drops pink food gel + 3 drops red food gel

1 tsp strawberry flavouring

5 drops yellow food gel

1 tsp mango flavouring

METHOD

Makes 20

Level: Easy

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 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.

 

Split the batter into two separate mixing bowls. Add pink and red food gel to one bowl along with the strawberry flavouring and mix until well combined. Add yellow food gel and mango flavouring to the other bowl and mix.

 

Add both batters to two separate piping bags. Begin by piping yellow batter into your cupcake liners, then pipe swirls of red batter on top.

 

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, split into two mixing bowls. Add pink and red food gel to one bowl along with the strawberry flavouring and mix until well combined. Add yellow food gel and mango flavouring to the other bowl and mix.

 

Lightly brush the rim of each baked cupcake with a little bit of water. Gently roll the cupcake in sugar to give it the illusion of a salt rimmed glass.

 

Fit the end of a piping bag with an open star tip and frosting a swirl of frosting on top of each cupcake. Add two wedges of lime on the side along with a strawberry cut in half at the front of each cupcake. Finish each cupcake with a paper straw before serving to complete the drink illusion.

 

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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)

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RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

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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!

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