Miranda Sings Listick Cupcakes

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

Miranda Sings Listick Cupcakes
Serves 20
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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