Thursday 20 February 2014

Purple Dasiy Cupcakes - Gluten free

Any excuse to make cupcakes - yesterday was my cousins 10th birthday so what better way to spend the morning than making cupcakes for her to share with the class. After talking to her the night before she only had one specification, purple icing! So this is what I managed to come up with! I hadn't made and flowers for cupcakes recently so decided to top little vanilla cupcakes with white and yellow gum paste flowers. I also noticed that my vanilla cupcake recipe has never been shared on my blog so here you go!!

Vanilla cupcakes:
2 3/4 cups plain flour (to make gluten free use all purpose gluten free flour, I use healtheries baking mix which work amazingly with this recipe)
2 teaspoons baking powder
200 g softened unsalted butter
1 3/4 cups castor sugar
4 eggs
1 tablespoon vanilla extract
1 cup milk

MAKES 24 KEEPS 2 days FREEZES 2 months

Preheat oven to 170°C. Line two 12-hole muffin trays with cupcake papers. (I made mini cupcakes so lined 2x 24 mini muffin tin cases with papers)Sift together the flour and baking powder.

In a separate bowl, cream the butter for 1–2 minutes. Add the castor sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved. Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined.

Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the milk and beat until combined. Repeat this process. Add the remaining third of the flour and beat until thoroughly combined; do not overbeat as this will toughen the mixture.

Spoon (I find it easier to fill mixture into a pastry bag and pipe into cases) mixture into cupcake papers, filling each about threequarters full. Bake for 18–20 minutes or until a fine skewer inserted comes out clean. (if you are making mini cupcakes bake for 10-12 mins, so a little golden on top)
 Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

Vanilla buttercream frosting:
200 g softened unsalted
1/2 cup milk
1 tablespoon vanilla extract
8 cups icing sugar
MAKES 4 cups of frosting – enough for 24 cupcakes KEEPS 1 week
Cream the butter for 1–2 minutes. Add the milk, vanilla extract and half of the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes or until the mixture is light and fluffy and of a spreadable consistency. Add extra milk if the mixture is too dry or extra icing sugar if the mixture is too wet.
If you wish to colour and/or flavour the buttercream then this is the time to do it. Add a drop at a time and beat in until you reach the required colour and/or flavour. Pipe or use a round edge kitchen knife to apply the buttercream to the cupcake. Add decorations quicky before icing sets.

Flower making photos:

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