Here’s something I made quite a while ago for my birthday. I had way too much free time and so decided to play around with the icing.
It’s actually not too difficult once you get the hang of it. I ended up using it again for my uni tute group,- though cycling a bike while trying to carry these was an eventful experience!
- 250g plain flour
- 2 x 15ml tbsp cocoa powder, sifter
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g soft unsalted butter
- 200g caster sugar
- 1 tsp red food colouring
- 2 tsp vanilla extract
- 2 eggs
- 175ml buttermilk
- 1 tsp cider vinegar
- 2 x 12-bun muffin tins
- 500g icing sugar
- 250g soft unsalted butter
- 1 tsp lemon juice
- Food colouring – really depends on the colour flower you want to produce, but just remember you need two shades of it. I recommend pink and red for a first go.
To make the cupcakes:
- Preheat the oven to 170C and line the muffin tins with paper cases. Combine the flour, cocoa, baking powder and bicarb in a bowl.
- In another bowl, cream the butter and sugar, until pale. Then beat in the red food colouring and the vanilla.
- Still beating this mixture, now alternate adding 1 spoonful of the dried ingredients, then 1 egg, then dry , then egg etc. you get the point!
- Beat in the buttermilk and vinegar and fill the muffin tins- don’t overfill-only to about ¾ ish!
- Bake for 20 minutes, or until a tester comes out clean.
- Cool on a wire rack
To make the icing:
- Sift the icing sugar into a bowl, add the butter (cubed if you have time, or just whole if your rushed for time like I normally am!) and beat together until smooth.
- Pour in the lemon juice(some recipes will say use cider vinegar-DON’T unless you want the icing to smell like it – and honestly its not the most pleasant smell in the world, kinda reminds me of the formaldehyde in my anatomy labs!) and beat again to make it silky smooth.
- Now comes the trick part! You need to ice the cupcakes, now if you don’t want to do the rose icing just spoon the icing on or do another pattern which is a lot less time consuming. If you like playing with icing then read on……..
- Colour your icing by adding the lighter shade to the icing -if you’re unsure how much start with a drop and continuously mix and add until it’s the colour you want.
- Now take your piping bag and place your rose bud tip inside (http://bakingpleasures.com.au/p1186/ateco-rose-petal-decorating-tip-127) ( also don’t forget to cut off the end of the bag so the tip protrudes through!) and align the thin part of the tip with where the seams of the bag join. Then run a drop of the darker food colouring along this edge of the bag.
- Fill the piping bag with the icing. And now using a flower nail tip [(http://bakingpleasures.com.au/p42/wilton-flower-nail-tips-9) -its hard to improvise this but if you’re in a bind you could possibly use the flat bottom of a long stemmed glass. ] pipe a small dollop in the centre and then pipe outwards from this dollop small petals. This is hard to visualize, so my best advise is for you to watch some youtube clips of this or look at this website (http://zoebakes.com/2011/04/22/how-to-pipe-icing-roses/)
- Then using a clean pair of scissors transfer this flower over to the cupcake
- If you’re really hard working you can even add a leaf or two if you’d like using the leaf tip (http://bakingpleasures.com.au/p1108/ateco-standard-leaf-decorating-tip-70) and green icing
Hope you all enjoy!