Despite the title today has been anything from fun! My laptop decided to have a melt down on me when I was in the middle of writing as essay that was due in today... yes a little last minute but we wont go there, then my memory stick had a melt down and wouldn't put the right document on it and then my internet decided to stop working which was great when I had to submit my assessment electronically... NOT! So after finally submitting my essay I made these little fun beauties to cheer me up and bring some colour into an otherwise gloomy day!
Another thing that has made my day end better than it started is I have finally found the perfect spot to take my pictures with the best natural lighting! It really does make a huge difference to pictures if you use natural lighting, it brings all the textures and colours to life. Pictures are so important when it comes to a food blog! I always look at pictures first before I look at the recipe, if the picture doesn't give me that 'mmm' feeling then im not sold. So I hope you enjoy my hopefully better quality pictures. Anyhoo, back to the cupcakes! Iv'e seen these take off everywhere recently in a variety of ways but as you know I love things in cupcake form and as I was craving something colourful these were the perfect fit. I kept it simple with a vanilla sponge and a vanilla frosting, although confession, I shop bought my frosting today... I know ... lazy... but there are so many great cheats out there for bakers sometimes you just have to cave.
I used a whole tube of sugar strands with these cupcakes so make sure you have plenty to hand as you will want to cover the whole cupcake in colourful wonderfulness. They are funfetti after all! Like I said I cheated with the frosting but you can find out here how to make your own.
Equipment
Mixing bowl
Electric whisk
12 hole cupcake tray
12 cupcake cases
Sieve
Large round nozzle and disposable piping bag
Ingredients Makes 12 Medium Cupcakes
125g Self raising flour
125g Caster sugar
125g Butter
¼ Tsp Bicarbonate of soda
2 Eggs
1 ½ Tbsp Milk
¼ Tsp Vanilla extract
2 Tbsp Sugar strands
One tube of sugar strands
One pot of 400g vanilla frosting/frosting recipe
Preheat the oven to 170°C and line the cupcake tin with the cases.
Sieve the flour and bicarbonate of soda into a mixing bowl, add the sugar, eggs and butter and mix together until smooth and well combined. Add in the milk and vanilla extract and beat together for two minutes. Stir in the sugar strands gently until they are well combined within the cupcake batter.
Equally divide the batter into the cupcake cases and place in the oven for 22 minutes until golden brown or until a skewer comes out clean. Transfer onto a wire rack and leave to cool completely before decorating.
Place the nozzle inside the piping bag and fill with frosting. Pipe a large round of frosting in the middle of a cupcake:
Repeat until all the cupcakes are covered. Place the sugar strands into a bowl, take a cupcake and dip into the bowl covering the frosting with sugar strands. Push down on the cupcake and swirl around so that the frosting pushes out to cover all of the cupcake. Repeat until all the cupcakes are decorated.
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