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Gold Digger Cupcakes

by Nick Makrides
Gold Digger Cupcakes

Ever wanted to make a cupcake that is entirely made of gold? This is the closest you can get! These lightly chocolate flavoured, gold covered cupcakes are just oozing of kick-ass class!

Lightly flavoured cocoa vanilla cupcakes with chocolate frosting covered in gold crushed Oreos and a mini gold Oreo on top.

Gold Digger Cupcakes

Gold Digger Cupcakes

Serves 20

5 from 1 vote
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 3 1/2 cups plain flour all-purpose
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 1 tbsp cocoa powder
  • 2 drops Americolor yellow food gel
  • 5 drops gold Americolor food gel
  • Gold sprinkles

Gold Paint

  • 2 tbsp Gold lustre dust
  • 3 tbsp vodka or vanilla extract

Frosting

  • 1 batch of fluffy vanilla buttercream frosting
  • 2 drops Americolor yellow food gel
  • 5 drops gold Americolor food gel
  • 1 tbsp cocoa powder


Instructions

Frosting

  • To prepare the buttercream frosting add gold and yellow food dye along with cocoa powder to buttercream and mix until very well combined.

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, cocoa powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add yellow and gold food gel, and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To prepare frosting fit the end of a piping tip with a Wilton 1M tip and frost swirls as shown in the video. Freeze for 30 min.

Gold Paint

  • To make gold paint combine the lustre dust with enough vodka or vanilla extract to create a liquid paint.
  • Use a small food safe brush to paint the top outside of the cupcakes with gold. You will also use it to paint the frosting with gold paint. If you feel the frosting softening then freeze for another 20 min and continue painting, taking care to cover all the frosting.
  • Core the centre of each cupcake and fill with gold sprinkles. Add a dab of frosting on top to help attach the frozen frosting to each cupcake.
  • Allow to thaw before serving.

Notes

Cupcakes can be stored in an airtight container for up to three days.

Nutrition

Serving: 20g
Calories : 178kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 39mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure

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