Sunday, 22 April 2012
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
Sieve flour, b.p & salt(put aside)
Preheat oven to 170c
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.
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.
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.
375 gm flour
20 gm cocoa powder
1 tsp baking soda
170 gm butter
350 gm castor sugar
2 tsp vanilla essence
350 ml UHT whipping cream
1 tbsp vinegar(i put 1 tsp)
2 1/2 tbsp red colouring
(mix the above and let it stand for 10 mins)
250 gm cream cheese
80 gms icing sugar
1 tsp vanilla essence
180 ml UHT whipping cream
Preheat oven to 180c...ready papercups
Mix ingredients A, put aside
Beat ingredients B till fluffy, fold in egg one by one, follow by ingredients A and ingredients C alternately. Beat thoroughly.
Scoop batter 3/4 full into papercup and bake for 20-25 mins.
Beat cream cheese with sugar till soft, fold in essence and whipping cream slowly and mix till smooth.
Pipe on top of cupcake and decorate as you wish.