GALAXY CUPCAKES
INGREDIENTS FOR CAKE:
Dark eating
chocolate, chopped 60 g
Water ½ cup
Butter 90 g
Coconut
sugar 110 g
(Use brown
sugar if you wish)
Eggs 2
Self raising
flour 100 g
Almond
meal 40 g
Cacao powder 2 tbsp
(Can use cocoa
powder if you wish)
DIRECTIONS:
1. Preheat oven to 170C (340F). Line muffin pan with cupcakes liners.
2. Add chocolate to water in microware safe bowl/measuring jug and melt chocolate by microwaving for 30 second burst until chocolate melts, stirring after each 30 seconds.
3. Beat the softened butter, sugar and eggs in a bowl. Then, add flour, almond meal and cacao powder and combine well.
4. Add chocolate water mix and stir until well combined.
5. Divide mixture into cupcake liners.
6. Bake about 40-45 minutes. Check by inserting a cake tester or toothpick. Should come out dry without wet batter.
7. Allow to cool completely on wire rack before icing.
INGREDIENTS FOR BUTTERCREAM:
Butter, soften 130 g
Icing mixture 4 cups
Milk Litter bit
DIRECTIONS:
1. Beat butter quickly, add in one cup of icing sugar at a
time on low speed. Continue to add the rest of the icing sugar until everything
is well combined.
2. Add in a little splash of milk at a time until you reach
a runny consistency. You do not want it to be super-duper runny, but still
runny enough to pour.
3. Add flavouring if you wish.
4. Divide into 4 bowls and keeping a small portion of white
icing.
5. Colour the largest portion black, the second largest
portion dark blue, the rest purple and pink. Add each colour into a piping bag
and snip of the smallest corner of the tip.
6. Decorate cupcakes as shown in video.
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