For
making hydrangea cupcakes we need vanilla cupcakes. The ingredients required
are:-
Ingredients for the cupcakes
2 sticks butter, softened at room temperature
1 ¾ cups sugar
4 eggs large room temperature
3 cups sifted self-rising flour
1 cup milk
1 teaspoon vanilla extract
COOKING METHOD
Preheat the oven to 350°F.
Line the cupcake cups with paper liners.
In a bowl using an electric beater cream the butter and sugar together on medium speed till the mixture is light and fluffy. Now add in the eggs one at a time beating thoroughly after each addition. Now add in the vanilla extract and beat well again.
Ingredients for the cupcakes
2 sticks butter, softened at room temperature
1 ¾ cups sugar
4 eggs large room temperature
3 cups sifted self-rising flour
1 cup milk
1 teaspoon vanilla extract
COOKING METHOD
Preheat the oven to 350°F.
Line the cupcake cups with paper liners.
In a bowl using an electric beater cream the butter and sugar together on medium speed till the mixture is light and fluffy. Now add in the eggs one at a time beating thoroughly after each addition. Now add in the vanilla extract and beat well again.
Now
mix in the flour alternating with milk (beginning and ending with flour) Mixing
well till the mixture is smooth and all ingredients are well combined. Spoon
the batter into the well lined cupcake pan .Bake for about 15-20 minutes or
till a skewer inserted in the centre of the cupcake comes out clean. Allow the
cupcakes to cool in the oven for a few minutes before removing them.
For the hydrangea cupcakes we need to make butter cream frosting.
For the hydrangea cupcakes we need to make butter cream frosting.
INGREDIENTS
FOR THE FROSTING
2 1/2 sticks) butter room temperature
3 cups powdered icing sugar (sifted)
dash of salt
2 teaspoons pure vanilla extract
2 tablespoons heavy cream
Violet and teal gel food colouring
Instructions
In a large bowl using an electric beater at a high speed, beat the butter until it is light and fluffy.
Turn the beater speed down to low and gradually add 3 cups of powdered icing sugar. Continue Beating on low speed until well incorporated, and then turn the beater to medium speed and mix well to blend.
After this Add pure vanilla extract, salt and heavy cream. Mix well till the frosting is light and fluffy. Now divide the frosting in two separate bowls. In one bowl add violet food colouring to one half of the frosting. And add teal gel to the second half of frosting in the other bowl. Spoon the two frostings into two piping bags. Fit a D closed star nozzle into the tip of your piping bag. Now place the two frosting filled piping bags into one piping bag which has the star nozzle fitted into it squeeze the piping bag to check that the two colours are emerging together. Now starting from outside pipe a loose flower holding the piping bag vertically and work your ways around the edges of the cupcake and completing by finishing at the centre.
2 1/2 sticks) butter room temperature
3 cups powdered icing sugar (sifted)
dash of salt
2 teaspoons pure vanilla extract
2 tablespoons heavy cream
Violet and teal gel food colouring
Instructions
In a large bowl using an electric beater at a high speed, beat the butter until it is light and fluffy.
Turn the beater speed down to low and gradually add 3 cups of powdered icing sugar. Continue Beating on low speed until well incorporated, and then turn the beater to medium speed and mix well to blend.
After this Add pure vanilla extract, salt and heavy cream. Mix well till the frosting is light and fluffy. Now divide the frosting in two separate bowls. In one bowl add violet food colouring to one half of the frosting. And add teal gel to the second half of frosting in the other bowl. Spoon the two frostings into two piping bags. Fit a D closed star nozzle into the tip of your piping bag. Now place the two frosting filled piping bags into one piping bag which has the star nozzle fitted into it squeeze the piping bag to check that the two colours are emerging together. Now starting from outside pipe a loose flower holding the piping bag vertically and work your ways around the edges of the cupcake and completing by finishing at the centre.
