Candlebridge Bakery Strawberry Magic Cupcakes with Strawberry & Coconut Frosting
Over a year ago
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Ingredients
- (ingredient)
- 8oz Self Raising Flour
- 2 Tablespoons Nestle Coffee Mate Powder Cream
- 1oz Vanilla Sugar
- 2 Teaspoons Baking Powder
- 3oz Castor Sugar
- (ingredient)
- 3oz Butter (Room Temperature)
- 2 Large Farmhouse Eggs (Room Temperature, beaten)
- 4 Tablespoons Warm Milk
- 1 Tablespoon Corn or Sunflower Oil
- 1 ½ Tablespoon Strawberry Essence
- 1 Teaspoon Red or Pink Food Coloring
- (ingredient)
- 10oz Icing Sugar (Sieved)
- 3oz Melted Unsalted Butter
- 1 Teaspoon Liquid Food Glycerine
- 2 Tablespoons Liquid Glucose Syrup
- 1 ½ Tablespoon Strawberry Essence
- 2 Tablespoons Freshly Boiled Water
- 2 Tablespoons Cold Milk
- 3oz Sweetened Coconut
- 1 tablespoon Red Colouring
Accompaniment
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Description
dedicated to The Love of My Life, Mister Hubs whose indulgence of all good things in life like cupcakes continues to inspire new creations.
Method
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1
Making The Cupcakes:
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2
First of all, we place our paper cups in our cupcake tin and set them aside for later.
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3
Using an electric mixer, begin by creaming the soft butter & castor sugar together until it is very smooth and creamy
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4
Now add the corn oil, strawberry essence, food colouring and warm milk until your mix is very creamy indeed.
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5
In a little jug, beat the two eggs and pour in just half the quantity into the sugary mix and continue mixing
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6
In a separate bowl, sieve the flour, powdered cream, vanilla sugar and baking powder together and mix it gently together.
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Using a tablespoon at a time, begin to fold in the sweetened flour into the sugary mix and then add the remainder of the beaten egg and continue to fold in the rest of the flour until your batter is creamy and smooth.
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Now is the time to pre-heat your oven to 180oC while your batter is relaxing for a few minutes
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Using a tablespoon of the batter, spoon it into each paper cup and then using a teaspoon, spoon the batter into the paper cups.
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10
Place your cakes on the middle shelf of your pre-heated oven and bake for exactly 17 minutes.
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11
Remove from the baking tin and allow to cool before preparing the frosting!
Making the Buttercream Fondant Frosting -
12
Using an electric mixer, cream together the icing sugar and melted butter.
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13
In a separate jug, add the strawberry essence, glycerine, milk, food colouring, boiling water and liquid glucose (in this order, the hot spoon will ensure the liquid glucose to slip easily off the spoon) and mix well together until the liquid glucose has dissolved.
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Now add the contents of the jug to the creamed butter & icing sugar and mix until very very smooth, thick and creamy, adding extra icing sugar if you feel you need to.
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15
Allow the frosting to settle for a few minutes before using it and then spoon it over each cupcake, making sure that you cover each cupcake first before spooning extra frosting over so it's nice and high and devilishly indulgent!
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16
Sprinkle the sweetened coconut liberally over each of the cakes!
*Original Recipe by L. Shannon, The Candlebridge Bakery & Soup Kitchen, Ireland. April 13 2011*
Chef's Tips
**My Star Tips**
1. Make sure your eggs and butter are at room temperature before you start your baking!
2. You can substitute white, milk or dark chocolate shavings for the coconut for that extra indulgence!
This is a fabulous recipe - love the detail in the method - so helpful when baking the cupcakes for the first time. Carol has been on the search for the ultimate cupcake and this is a worthy contender that’s for sure. By the way in your tips you mention that the eggs and butter should be a room temperature – why do you say this – does it affect the outcome of the cupcakes?