Strawberry and Vanilla Cupcakes
Strawberry and Vanilla Cupcakes
Cooking Mode:
Combi
Steam:
50% Max
Equipment
- Mixing Bowls
- Whisk
- Rubber Spatula
- Muffin Tray
- Patty Pans
- Piping Bag with Various Nozzles
- Bladed Mixer
- Cake Rack
- Metal or Bamboo Skewer
- Chef Knife
Ingredients
Ingredients- 185gm Self Raising Flour
- 110gm Caster Sugar
- 100gm Soft Butter
- 2 Eggs
- 30gm Milk
- 1/4 Vanilla Bean
METHOD
In a large mixing bowl place the butter, caster sugar and split vanilla bean, whisk together until pale
Crack in one egg at a time and whisk until well combined
Remove the whisk and add the flour and fold through until well combined
Place the mix into a piping bag fitted with a straight nozzle and pipe into patty pans filling them a little over 3/4 full
Place the cup cakes in a pre-heated oven combi setting 165 degrees for 12-15 mins
While the cupcakes cook make the icing by placing the butter and icing sugar in the bowl of a bladed mixer and mix until smooth and combined, add the milk and food colour and mix again until the colour is even
Place the icing in a piping bag fitted with a “star” nozzle and set aside at room temperature
Once the cupcakes are cooked check them with a skewer to ensure they are cooked and set aside on a cake rack to cool
Once completely cool pipe the icing on the top of the cupcakes, cut the strawberries into 1/4 and place a piece of strawberry on top with a sprig of mint and serve.
Crack in one egg at a time and whisk until well combined
Remove the whisk and add the flour and fold through until well combined
Place the mix into a piping bag fitted with a straight nozzle and pipe into patty pans filling them a little over 3/4 full
Place the cup cakes in a pre-heated oven combi setting 165 degrees for 12-15 mins
While the cupcakes cook make the icing by placing the butter and icing sugar in the bowl of a bladed mixer and mix until smooth and combined, add the milk and food colour and mix again until the colour is even
Place the icing in a piping bag fitted with a “star” nozzle and set aside at room temperature
Once the cupcakes are cooked check them with a skewer to ensure they are cooked and set aside on a cake rack to cool
Once completely cool pipe the icing on the top of the cupcakes, cut the strawberries into 1/4 and place a piece of strawberry on top with a sprig of mint and serve.
HINTS & TIPS
This cupcake mix can be topped with any flavour and colour of icing
When piping the icing make sure it is at room temperature, because of the butter content in the icing it sets quickly when cold
Cupcakes don’t keep particularly well so bake and eat on the same day
When piping the icing make sure it is at room temperature, because of the butter content in the icing it sets quickly when cold
Cupcakes don’t keep particularly well so bake and eat on the same day
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