http://thedailybasics.com/sweet-savory-cupcakes-for-st-patricks-day-from-monte-carlo/
24 cupcakes
Ingredients:
2 cups sugar
1 1/2 cups self rising flour
1 1/2 cups regular flour
1 cup soft butter
1 cup milk
4 large eggs
zest of lime
1 zest of lemon
6 slices of candied lemon
Sugar paste
green colouring (leaf green by Wilton)
Glitters
The Cupcakes
Preheat the oven to 350
Combine the two flours in a bowl
In the bowl of an electric mixer at medium speed, cream the butter perfectly then add the sugar and mix for 4 more minutes
Add eggs one by one beating one minute in between each
Add the zest of the lime and lemon, the mix of flours and then the milk
Stop the electric mixer and use a rubber spatula to make sure all the batter is off the sides and mixed together
Cut the candied lemon in to small pieces and add to the mix
With a large spoon, carefully fill the cupcake tins about 3/4 full
Bake for 20 – 25 minutes depending on your oven
Cool the cupcakes in the tin for 20 minutes in a dry place. Remove them when they are completely cool
Decorating
Work the sugar paste with a hint of green color (I personally wear gloves to avoid the Shrek hands!)
Flat and mold the paste to what you want; flowers, four-leaf clovers, circles, hand bag, hearts… and stick it to the top using a small amount of water. Adhere it to as much of the cupcake as possible.
My St Patricks cupcake is decorated with one big circle, 2 flowers (one green, one white with 2-tone glitters – I used Hologram and Disco Xmas Green from NY Cake Supply) and I handmade the bag.
Store in the fridge until ready to eat…. in fact, you might not need to. You will have eaten them along all on the way!
24 cupcakes
Ingredients:
2 cups sugar
1 1/2 cups self rising flour
1 1/2 cups regular flour
1 cup soft butter
1 cup milk
4 large eggs
zest of lime
1 zest of lemon
6 slices of candied lemon
Sugar paste
green colouring (leaf green by Wilton)
Glitters
The Cupcakes
Preheat the oven to 350
Combine the two flours in a bowl
In the bowl of an electric mixer at medium speed, cream the butter perfectly then add the sugar and mix for 4 more minutes
Add eggs one by one beating one minute in between each
Add the zest of the lime and lemon, the mix of flours and then the milk
Stop the electric mixer and use a rubber spatula to make sure all the batter is off the sides and mixed together
Cut the candied lemon in to small pieces and add to the mix
With a large spoon, carefully fill the cupcake tins about 3/4 full
Bake for 20 – 25 minutes depending on your oven
Cool the cupcakes in the tin for 20 minutes in a dry place. Remove them when they are completely cool
Decorating
Work the sugar paste with a hint of green color (I personally wear gloves to avoid the Shrek hands!)
Flat and mold the paste to what you want; flowers, four-leaf clovers, circles, hand bag, hearts… and stick it to the top using a small amount of water. Adhere it to as much of the cupcake as possible.
My St Patricks cupcake is decorated with one big circle, 2 flowers (one green, one white with 2-tone glitters – I used Hologram and Disco Xmas Green from NY Cake Supply) and I handmade the bag.
Store in the fridge until ready to eat…. in fact, you might not need to. You will have eaten them along all on the way!
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