Thursday, May 6, 2010

Pretty Cupcakes

Photography by Luke Burgess

5 cups self-raising flour, sifted
2 cups sugar

1 3/4 cups butter, melted, cooled

2 cups milk

5 eggs, lightly beaten

2 tsps vanilla extract
 Icings:


2 x 500g packets icing sugar

red food coloring

2 passionfruit, pulp removed

1 orange, rind finely grated, juiced

sugar flowers (for decoration)




Preheat oven to 375°F. Line two 12-hole 1/3-cup capacity muffin pans with paper baking cups.


Combine flour & sugar in a large bowl. Make a well in the centre.



Using a fork, beat butter, milk, egg & vanilla in a jug. Pour into the well. Stir gently with a metal spoon to combine. Two-thirds fill paper baking cups with mixture. Bake for 12 to 15 minutes, swapping trays after 8 minutes, or until a toothpick inserted into the centre comes out clean. Transfer to a wire rack to cool. Repeat with remaining mixture to make 40 cupcakes.



To Make Pink Icing:

Sift 1 1/2 cups icing sugar into a bowl. Add 2 tablespoons warm water & 1 drop red food coloring. Mix well. Spread onto 14 cupcakes. Top with flowers. Allow to set.


To Make Passionfruit Icing:

Sift 1 1/2 cups icing sugar into a bowl. Add 1 1/2 tablespoons passionfruit pulp. Mix well. Spread onto 1/2 of remaining cupcakes. Top with flowers. Allow to set.


To Make Orange Icing:

Sift 1 1/2 cups icing sugar into a bowl. Add orange rind & 2 tablespoons orange juice. Mix well. Spread onto remaining cupcakes. Top with flowers. Allow to set.



Makes 40 cupcakes.


Source
Super Food Ideas - September 2005, Page 43
Recipe by Dixie Elliott

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