Cupcake is a small cake designed to serve one person, no plates, no forks...and no sharing!? I love cupcake, I would like to share to you the ingredients, recipes and all about cupcake.
weigh the eggs in their shells and use the same weight of the following ingredients:
Unsalted butter (approx. 175g) at room temperature
Self raising flour (approx. 175g)
caster sugar (approx. 175g)
pinch of salt
150g finely chopped fresh pineapple
For the icing:
150g cream cheese
50g butter
300g icing sugar
METHOD:
Preheat your oven to 180 ̊C/350 ̊F/gas 4.
Place your cupcake cases into a cupcake tray.
Mix the eggs, butter, flour, sugar and salt in a large bowl or free-standing electric mixer, until well combined, light and fluffy. It's important that the butter is at room temperature to achieve a smooth consistency.
Stir in the chopped pineapple and spoon a tbsp of batter into your cupcake sleeves making sure you only fill 3/4 of the case so that they don't overflow
Place your cupcake on a wire rack and leave to cool completely before icing.
While the cupcakes are cooling make your icing. Place the butter in a large bowl with the sugar. Beat the butter and sugar together for 2-3 mins until light and fluffy. Then beat the cream cheese until smooth.
Line each silicone cupcake case with a paper cupcake case which fits exactly inside. The silicone cases give extra strength to the paper cases and ensures they don’t absorb too much moisture from the steaming.
Whisk the egg and sugar in a mixing bowl then add in the yoghurt and milk. Whisk until well blended.
Sift in the pancake mix powder then stir in the melted butter.
Scoop 2 tsp of the batter into a small bowl and mix with green colouring until well blended. It should be of a loose piping consistency, so if it’s a little runny add some more dry pancake mix. Spoon into a small piping bag and set aside. Scoop another 2 teaspoons of batter into another small bowl. Thicken if necessary then spoon into another piping bag.
Add enough red colouring to make the batter strawberry red in colour then spoon into into 5 individual cupcake cases. Tap the cakes lightly on the surface several times to remove any air bubbles. Pipe green stems onto each top and white pips over the rest of the surface.
Steam the cupcakes over the preheated steamer on a medium heat for 15 minutes or until the cakes are very domed and well risen and are firm to the touch.
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone mat, and have your fortune strips ready to go.
In a stand mixer (or large bowl with a hand mixer), whip the egg whites and sugar on high speed for about 2 minutes, until frothy. Whip in the melted butter, vanilla, almond extract, and water until incorporated. Add the flour and mix until the flour *just* disappears.
With a tablespoon measure, spoon the batter onto the parchment paper and spread it out into an even 3 inch circle. I recommend not doing any more than 2-3 at a time, since they set very quickly and you will not be able to fold more than that.
Bake the fortune cookies for 7-8 minutes, until the edges brown slightly. If you let them brown too much, they will snap when you shape them. Conversely, if they don’t brown a little bit, they will also break (but tear, rather than snapping).
When each batch of fortune cookies finishes baking, remove them from the oven and quickly flip the circle over, and fold your fortune cookie in half, into a semicircle. This is when you slip your note into the cookie (quickly) because if you slip it in right at the beginning, the cookie will be too hot and your paper will stick to the cookie. Place your semicircle onto the edge of a cup, and quickly fold the ends down, to crimp into a fortune cookie shape (see above tutorial video if needed).
Place the cookie in a muffin tin to let it cool and hold its shape.