![]() ![]() Miss Korea in Camberwell – she’s had some work done & she looks good!.Nigella’s spaghettini with lemon & garlic breadcrumbs – simple to make but tastes really good.Raw Trader in Melbourne CBD – for healthy treats full of superfoods.Shortstop Coffee & Donuts in Melbourne CBD – frying up a storm right next door to its healthy raw food neighbour.The Black Sapphire Pirate Ship in Aberfeldie – we found treasure!.all of my secrets to doing Martha Stewart’s red velvet cupcake recipe justice… And I tend to put them on the cupcakes just before I give them away (or eat them)! ![]() Make sure that you let them dry at least overnight before you use them on your cupcakes. I then roll them into what my son calls a ‘snake’ and squeeze them in the centre to create the heart base. These are made by colouring ready-to-use fondant from my local grocery store with red gel paste. I actually use a fondue fork – dipping the tip into the glitter and then tapping it over my left index finger to allow the glitter to fall downwards onto the cupcakes.Īnd then every six months or so, I make red fondant hearts. ![]() A small eyeshadow-size pot of it is probably going to last me at least a couple of decades (fortunately I have two of them). I then jazz them up with some edible glitter which I bought years ago. I typically pop a 1cm diameter round tip into a large 45cm disposable piping bag and pipe a spiral design on top of the cupcakes. Before using, bring to room temperature, and beat on low speed until smooth again. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Refrigerate up to 3 days in airtight containers bring to room temperature before serving.ġ cup / 2 sticks / 220 grams unsalted butter, room temperatureġ2 ounces / 340 grams cream cheese, room temperatureġ pound / 4 cups confectioners’ sugar, sifted To finish, use a small offset spatula to spread cupcakes with frosting. Transfer tins to a wire rack to cool completely before removing cupcakes. They are the most luscious cupcakes I’ve ever beheld and they turn out perfectly every single time – I kid you not.Ģ tbsp unsweetened Dutch-process cocoa powderġ.5 cups vegetable oil īake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes. My son & I are just the monkeys that make them. But the honest truth is that these aren’t my cupcakes. My two and a half year old son has made them so many times that he actually offered to teach my husband to make them one Saturday morning whilst I was at work. Since then, they’ve definitely become my ‘trademark’ cupcakes and many friends and family members actually request these cupcakes. I first blogged about these cupcakes in 2010. ![]()
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