This week had been rather relaxing in the sense that I could bake in peace during the three hours that I have when the little one was in school. Since I had guests coming over, I decided to make some cupcakes andfrost them using dual colors/tones.
This is a simple butter cupcakes which I have added strawberry paste to. After they were baked, I inserted a little strawberry jam into the cupcakes before frosting them with Italian meringue buttercream, the one buttercream I would use because it can withstand our tropical heat. 🙂
To create the dual colors, I filled one piping bag with the buttercream and the other bag with buttercream that has red added to it. I didn’t really want red and pink suits me fine. Place the two piping bags into another bigger piping bag with Wilton piping tip 1A and squeeze. The colors will come out well.
Strawberry butter cupcakes (yields 20 regular cupcakes)
6 egg yolks
5 egg whites
250g unsalted butter
230g self-raising flour
180g caster sugar
1/2 tsp baking powder
1/2tsp to 1tsp strawberry paste
:: Preheat oven to 170C.
:: Cream the butter and sugar until light and fluffy and add in the strawberry paste. Cream and then set aside.
:: In another bowl, whisk the egg whites until soft peaks are formed. Then add in the egg yolks one at a time. Continue beating for another 3 minutes on medium-high.
:: Reduce the speed to medium and add in the butter mixture. Beat until well combined.
:: Reduce the mixer speed to low and add in the flour and baking powder. Beat until well-combined. Don’t over eat.
:: Fill each each cupcake liner till 2/3 full and bake for about 18-20 minutes (depending on your oven).
:: The cupcakes are done when a toothpick inserted comes out clean or when the cupcake springs back when you use your finger to press it lightly.
:: Allow the cupcakes to stay in the cupcake tray for a few minutes before taking them out onto the cooling rack .