A Cupcake-ian Adventure
November 6, 2009
They say that anyone who can read, can cook.
I said that that’s hands down bullshit.
But today I rethink that opinion of mine, because todaaaaaaa~y…I made cupcakes.
I have pictures if you don’t believe me. =))
So…if you should want to make them (they’re vanilla cupcake with tiramisu butter cream, in case you’re wondering…), here’s what you need:
- 180 g margarine
- 150 g caster sugar
- 4 eggs
- 1/2 teaspoonful of emulsifier (SP/ovalet/TBM)
- 200 g flour
- 50 g custard powder
- 20 g milk powder
- 1 teaspoonful of baking powder
The recipe also requires 150 g of shredded cheddar and 100 g of chopped almonds, but I held the cheese and the almonds.
So how do I do the unthinkable (read: cook)? First I mixed the margarine and the sugar in a bowl, and whisked until the colour turned from yellow to white. Use an electric mixer if you still want to use your arms after this. The margarine should be softer after whisking.
Then came the eggs and the emulsifier (I used SP). The eggs were beaten separately, then added to the margarine-sugar mix. Add the emulsifier. Whisked some more, until soft.
Mix in the rest of the ingredient. Use a sieve to ensure that it is thoroughly mixed. Then put the cupcake dough into cups, fill 3/4 of the cups. Then bake at 180 degrees Celcius for 15 minutes.
For the butter cream, you need:
- 400 g white butter
- 100 g merry whip (instant whipped cream powder does the trick, too)
- 50 mL sweet condensed milk
- 100 mL simple syrup (simple syrup is just a fancy word for concentrated sugar solution)
- 2 teaspoonful of rum pasta (or more, according to taste)
- 4 teaspoonful of tiramisu pasta (or more; I actually poured the whole bottle in after pouring in 4 teaspoonful and finding the cream not tiramisu-ish LOL)
Whip the whole thing together and you got yourself butter cream for the topping. It took a while though, for the cream to be soft, so be patient.
(Makes appr. 18 cupcakes)