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vanilla cupcake Icing Green coconut grass milk eggs sugar unsalted butter eggs egg yolks milk water vanilla all-purpose cake flour baking powder salt sugar water light corn syrup vanilla coloring
Viewed: 9 - Published at: 7 years agoIngredients
- 1 vanilla cupcake, recipe follows
- Basic Glaze Icing, tinted deep yellow, recipe follows
- 1 blue twisted licorice stick
- Green coconut grass
- 3 small blue malted milk eggs
- 2 2/3 cups sugar
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 2 large eggs
- 2 large egg yolks
- 2/3 cup milk
- 2/3 cup water
- 2 1/2 teaspoons pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 1/3 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 3 (1 pound boxes) confectioners' sugar
- 1 cup water
- 5 tablespoons light corn syrup
- 1 tablespoon pure vanilla extract
- Food coloring, as desired (see suggested colors below)
Method
- Dip cupcake into the icing; let excess to drip back into bowl.
- Place cupcake on a rack over paper towels to catch any drips.
- Cut a length of the licorice, about 1 1/2 inches long, press the ends together to form a ring.
- Press ring into the icing to make a nest.
- Fill nest with coconut grass and place eggs in the nest.
- Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners.
- (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.)
- Put tins on a baking sheet.
- Set aside.
- Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes.
- Add the eggs and yolks, one at a time, pulsing after each addition.
- Add the milk, water, and vanilla and process to blend.
- Whisk both flours, baking powder, and salt in a medium bowl.
- Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition.
- Process until the batter is very smooth, about 2 minutes.
- Evenly pour the batter into the prepared cups, filling them 3/4 of the way full.
- Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes.
- Cool slightly in tin, and turn out of tin when cool enough to handle.
- Cool cupcakes completely on a rack before frosting.
- Yield: 24 cupcakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Inactive Prep Time: 30 minutes
- Ease of preparation: easy
- Put the sugar in an electric mixer fitted with the paddle attachment.
- With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract.
- When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
- Divide and color, as desired.
- Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
- For cupcakes: Dip the surface of the cupcake into the icing, allowing excess to drip into bowl.
- Clean any excess from the sides.
- Alternately, use a knife or a spreader to apply.
- Whisk as needed to keep icing glossy and smooth while using.
- For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
- For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
- For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
- Yield: 5 cups
- Click here for the next cupcake.
