| Cupcake Recipes |
Ingredients |
- 250 g/ 8¾ oz of butter
- 250 g/ 8¾ oz of caster sugar
- 130 g/ 4½ oz of eggs
- 250 g/ 8¾ oz of cake flour
- 5 g/ of baking powder
- 50 g/ 1¾ oz of fresh milk
Coffee Fresh Cream
- 1100 liter of water
- 3 kg of fresh cream
- 2 sachets of instant coffee powder
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Method
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- Preheat the oven to temperature of 180°C/ 350°F.
- Sieve flour and baking powder together on a small mixing bowl.
- Whisk sugar and butter until fluffy and creamy.
- Add in eggs one at a time and mix well.
- Add flour and milk and mix well.
- Put the sugar batter into a piping bag.
- Pipe the mixture onto the paper cup slowly with both hands.
- Bake the cupcakes in the oven for half hour.
Making Fresh Cream
- Put water, fresh cream and the instant coffee powder into a large bowl.
- Whisk all ingredients until soft peaks are formed.
Icing Technique
- Spread coffee cream onto the cupcake.
- Place cherry dipped into chocolate as garnishing or other type of fruits as desired.
- Garnish the cupcakes with cocoa powder (optional).
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