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Miranda Sings Listick Cupcakes

by Nick Makrides
Miranda Sings Listick Cupcakes

Don’t Be Porn! Just Girly Tingz… These Miranda Sings inspired cupcakes are for the fans!

Miranda Sings Listick Cupcakes

Miranda Sings Listick Cupcakes

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cuckakes

  • 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
  • 2 drops blue food gel + ½ drop black food gel
  • red edible glitter small glitter
  • red glitter sprinkles slightly larger glitter
  • 1 tsp mango essence

Frosteeng

  • 1 batch Swiss meringue buttercream frosting recipe: thescranline.com
  • 4 drops red food gel.
  • 1 tsp strawberry essence


Instructions

Cuckakes

  • 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, 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, mango essence, 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 and mix for another 20 seconds.
  • Separate about 3 tsp of batter into a small bowl. Add blue and black food gel and mix until well combined. Fit the end of a piping bag with a small round tip.
  • Pipe long strips from bottom to top along the inside of your cupcake liners. Alternatively, you can used striped cupcake liners.
  • Fill each cupcake liner 3/4 of the way with the rest of the batter (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 add red food gel and strawberry essence and mix until well combined.
  • Fit the end of a piping bag with a medium sized round tip and frost a swirl of frosting on top. Finish with a sprinkle of both glitters.

Notes

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

Nutrition

Serving: 20g
Calories : 177kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 141mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure

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