Sunday, 22 April 2012

Rainbow Butterfly cupcake


 Ingredients:
1 1/2 cup flour
2 tsp b.powder
pinch of salt
115 gms butter
3/4 cup castor sugar
3 egg white(size B)
1 tsp essence vanilla
3/4 cupfresh milk


 Procedure:
Sieve flour, b.p & salt(put aside)
Preheat oven to 170c
Ready papercups

Beat butter with sugar till smooth
Fold in egg white and ev continue beating
Slow down mixer to the lowest beat, fold in flour alternately with fresh milk.
Divide batter into 6 parts and colour
Using piping bag, pipe different colour batter into papercups till full.
Use satay stick to make one round swirl on top of the cupcake.
Bake for 25 mins till cake is cook.
 For butterfly:
Cut the surface of the cupcake and cut it into half.
Pipe cream on top of the cupcake.
Arrange the cut surface cupcake on top on the cream.
Decorate beads as butterfly body.
 Buttercream:
80 gm butter
250 gms creamwell
1/2 cup icing sugar
1/4 cup golden syrup

Beat butter and creamwell till fluffy and white.
Sift icing sugar. Fold in icing sugar and golden syrup.
Mix well using a spatula.
Using piping bag and selected nozzle, pipecream on top of cake.

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