Happy Mothersday !!
For 12 cupcakes:
175 g sugar
175 g butter
175 g flour
1/2 packet of yeast
For the frosting:
120 g of caster sugar
80 g of syrup (make your own or use maple or golden syrup)
2 tablespoons of water
2 large eggs whites
A pinch of salt
few drops of red dye
For the decoration:
Preheat to 150 ° C
Mix the butter and sugar using an electric mixer for 3 minutes. The mixture should become pale and fluffy. Add the eggs one at a time while continuing to beat. Fold in the sifted flour and baking powder. Pour the batter into greased cupcake-lined boxes. Bake for 15 minutes.
For the meringue you need to beat the egg whites (and a pinch of salt) until stiff. In a small saucepan, make a syrup with sugar, water and Golden Syrup. Cook until it reaches a temperature of 120 ° C ( until you see tiny bubbles / it takes 3 or 4 minutes). When the syrup is ready, pour over the egg whites while beating at low-speed. Add the dye and then increase the speed until the mixture thickens, cools and becomes shiny.
Garnish the cake with icing using a small spatula and decorate with a marshmallow!
Yes, I have been looking for that perfect swirl! I’ve purchased over 10 piping tips already and I’ve tried every technique I could find. However the best result for me personally is with a closed star.
First of all you need to find out what kind off frosting you like. You can make simple buttercream frosting, ganache, italian meringue or cream cheese frosting. There are many recipes on the Internet. Now that you’ve got a great frosting recipe you will need to get the tools and the technique! Aha, technique… that’s the hard part. I’ve selected some video’s that can help you on the way.
Closed star, classique swirl
I also like the more ‘nonchalant’ swirls like Hummingbirds does.
And for the experts there’s this tutorial. It looks easy right?
Videos by loveandoliveoil, Eatallaboutit and CIANetwork.
What to do on a rainy Sunday afternoon? Right, try new recipes. And since it’s pouring rain outside I got inspired to make lemon drops.
You will need for the cake mixture:
125 gr flour
125 gr caster sugar
125 fr butter
Zest of one lemon
Juice of one lemon
150 gr powder sugar
Juice of 1/2 lemon
Mix the butter with the sugar untill you get a smooth and even batter. Add the eggs en flour and mix well. Add in the lemon zest and juice and mix but don’t overmix or your cakes will fall in.
I’ve used a cupcake pan for small cupcakes. Fill each cupcake 3/4 and bake for 15 minutes on 160 degrees. When baked, let them cool down on a cooling rack and prepare the lemon glaze. Dimple the cakes into the glaze and present in small baking cups.
Hope the sun comes out back soon!
Forget about flowers, this year you can give your mum these cute flower cupcakes!