Recipes

Sea Kween Cupcakes

Ingredients:

Cupcakes

429g all-purpose flour

265g caster (superfine) sugar

1/2 tsp salt

3 tsp baking powder

375ml of milk

125ml vegetable oil

125g unsalted butter, softened

2 tbsp Greek yogurt (can substitute with sour cream)

1 tsp vanilla extract

2 large eggs

1 drop purple food gel

1 drop blue food gel

1 drop pink food gel

1 drop green

sprinkles of your choice

1 tsp strawberry essence

Gold Drizzle

2 tsp gold lustre dust

3 tbsp vodka or vanilla extract

Frosting

1 batch fluffy vanilla buttercream frosting

1 drop purple food gel

1 drop blue food gel

1 drop pink food gel

1 drop green

Directions:

Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar, and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, eggs, yogurt, oil, strawberry essence, and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this quick and easy process otherwise you can use two tablespoons).

Bake for 20-25 mins or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

GOLD DRIZZLE

Add gold lustre dust to a small mixing bowl and mix until well combined.

FROSTING

To prepare frosting, split into 4 bowls and color each one blue, green, pink, and purple using food gel. Add each one to a piping bag. Lay out a large square piece of plastic wrap on your work bench. Pipe small stripes of each colored frosting in the following order: pink, green, purple, blue. Roll up and twist each end. Snip off one of the ends using scissors. Fit the end of a piping bag with a Wilton 8B piping tip and frost four blobs of frosting on top of each other making each one smaller as you go up. Finish off with a drizzle of gold.