Saturday, March 19, 2011

The Fairy Cupcake Tower


Ok here it is my first cupcake tower! This seems to be the latest craze in the cake world with the next 2 cakes I have on order also requesting these decadent cupcakes over a traditional cake. And true to form I said “of course I can” without ever really having the slightest idea of whether or not I possessed the skills to make these fiddly little numbers. None the less I seem to have pulled it off and the 6 year old who received this tower today was absolutely delighted (she didn’t even notice the cankles).
But as we foodies all know it isn’t all about looks, so I am pleased to inform you that I think I have perfected my cupcake recipe. These cupcakes are sweet, moist and fluffy and the frosting is, well, the icing on the cake.  Sorry I couldn’t resist the pun.
My recipe for the cupcakes and frosting is below but note that it will make 24 cupcakes so reduce the amounts if you want to make less.

Cup cake recipe

3 cups plain flour
1 1/2 cups sugar
250g butter
1 tablespoon vanilla extract
4 eggs (separated)
3 tap baking powder
1 ½ cups of milk (may vary depending on weather)

Cream butter and sugar and vanilla

Beat in egg yolks in one at a time

Add baking powder to flour

Continue beating while adding the flour and milk alternately

Beat egg whites until stiff. Gently fold whites through the batter ¼ at a time.

Line two trays with cupcake papers and fill cups almost to top with batter

This recipe makes exactly 24 cup cakes if using the trays of 12

Bake for 15 to 20 Mins at 180 degrees

Frosting recipe

250g butter
1.25kg pure icing sugar
½ cup milk (may vary depending on weather)

Beat butter until almost white in colour

Add the sugar a little at a time making sure all sugar is mixed in until adding more.

When the mixture starts to get too thick to beat, start adding milk and sugar alternately.

This amount will generously frost 24 cupcakes.
 

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