I found the inspiration for the look of these cupcakes on the Betty Crocker site, but Sorry Betty, I had to make my own vanilla cakes and swiss meringue frosting!
Cupcakes:
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 plumped vanilla bean
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
pinch of salt
1 1/4 cups whole milk
10 tablespoons butter
2 cups sugar
1 teaspoon vanilla extract
1 plumped vanilla bean
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
pinch of salt
1 1/4 cups whole milk
10 tablespoons butter
Preheat oven to 350. Line a cupcake pan with paper liner.
In a small bowl mix together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the eggs for 5 minutes, until
thick and lemon coloured. Add the sugar and continue beating until the
mixture has thickened. Add in the vanilla extract and the flour and mix
just to combine.
In a small pan heat the milk with the vanilla bean and butter until
simmering. Remove the vanilla bean and gradually add the hot milk to
the batter.
Fill each liner 2/3 full and bake for 18 minutes, or until cooked through.
Swiss meringue buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
pinch of salt
yellow food colouring
To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, sugar and salt into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, finally beat in the vanilla and food colour.
To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites, sugar and salt into a bowl that will fit over the pan of water and whisk until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, finally beat in the vanilla and food colour.
For the Minions
Black liquorice
Large marchmallows
Brown M&M's
Black icing pen
To make the minion cupcakes, spread a layer of frosting on each cupcake. Lay a strip of black liquorice just above the center of each cupcake. Cut the top and bottom off each marshmallow and give some cupcakes one eye and other cupcakes 2 marshmallow eyes. Use a little of the frosting to glue the candy onto the marshmallows and use the icing pen to draw on the mouth.
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