Thursday, February 25, 2010

Welcome home from Fiji cupcakes!

A year ago, Dear Miss Pretty was a very lucky girl indeed! I was snorkelling through the tropical coral reef of Tavarua Fiji... Drool... (Isnt it gorgeous!! Exclamation mark!!!) Tavarua is a tiny tiny island in the shape of a loveheart, with world famous surfing breaks 'Cloudbreak & Tavarua Rights'.
Unfortunately my bank account didnt agree with the grand idea of travelling back there with my lovely friends this year. Soo when my friends arrived back from Fiji. I decided to bake some "Welcome home from Fiji cupcakes"! Although not executed to perfection, (I had blue food dye hands for the next week) the idea was kind of cute...

Welcome home from Fiji cupcakes!

Basic fluffy vanilla cupcakes.
  • 3 cups unbleached all-purpose flour
  • 1 cup unsalted butter, cut into 1-inch cubes
  • 1 tablespoon baking powder
  • 1 teaspoon pure vanilla extract  
  • 2 cups sugar
  • 3/4 teaspoon salt
  • 4 large eggs
  • 1 cup whole milk  
Preheat oven to 180 degrees.
Line cupcake pans with patty cake paper liners; set aside.

Combine flour, sugar, baking powder & salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, milk & vanilla.

With mixer on medium speed, add wet ingredients in 3 parts, (dont forget to scrape down sides of bowl before each addition). Beat till ingredients are well combined but do not overbeat.

Divide batter evenly among liners, filling about 3/4 full.

Bake for 15 to 20 minutes.

Transfer to a wire rack to cool completely & repeat process with remaining batter.

Butter Cream Frosting
  • 2 cups of unsalted butter (room temperature).
  • 5 cups of icing sugar.
  • 3 tablespoons milk.
  • Vanilla Essence.
  • Blue food dye
  • 5 Scotch fingers. Crushed through a sieve.
  • 6 Cocktail umbrellas. To decorate
  • Paper (cut out shark fin shapes)
Beat the butter in a seperate bowl till smooth & creamy, for approximately 2 to 3 minutes. (This is great for toning your arms!)
Always sift the icing sugar twice before you start. This will ensure a smoother buttercream! No-one likes grainy frosting :(
Add the sifted icing sugar in three parts while blending with the electric mixer.
Seperate the frosting into two parts. (One will be your vanilla sand, the other your blue waves!)

Add blue food colouring one drop at a time till desired colour is reached. (Make sure to blend the icing after each drop to assess the depth of colour). Loosely ice with a knife, top with a shark fin.

With the other icing, add vanilla essence one drop at a time for a creamy vanilli flavour. Ice the cooled cupcakes, ensuring a smooth finish (tip: dip a knife in hot water the smooth). Sprinkle the Scoth finger biscuits over the top of the icing to create a 'sandy beach'. Decorate with cocktail umbrellas & anything else beachy!

No comments:

Post a Comment