Tea At Tiffany's - Chocolate Soy Milk Cupcakes With Robin Blue Cream Cheese Frosting
By: Charlotte
Published: Tuesday, October 26, 2010 - 6:56pm

Ingredients




Chocolate Cupcakes
1 cup plain flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 pinch A generous of salt
120 grams unsalted butter
1 cup caster sugar
1 teaspoon vanilla essence
1 egg (lightly beaten)
1 cup soy milk³ (You can use regular milk, but I used soy milk 
Robin Blue Cream Cheese Frosting
227 grams cream cheese (1 block of Philadelphia cream cheese – it 
120 grams unsalted butter, at room temp
6 cups of icing sugar (sifted)
1/2 teaspoon of lemon zest
2 teaspoons of lemon juice
1 teaspoon vanilla essence
8 drops of sky blue paste food colouring
Some tiny white sugar flowers (for decoration)





Preparation

1 Method 2 For Chocolate Cupcakes: 3 Preheat oven to 180°C. 4 Place souffle cases on baking tray/ Line muffin tray with cupcake cases. 5 Sift plain flour, cocoa powder, baking soda and salt into a large mixing bowl. Set aside. 6 Beat butter and caster sugar in the mixer using paddle attachment until light and creamy. 7 Beat in eggs and vanilla essence until well combined. 8 Next, alternate additions of the flour mixture and milk to the butter mixture ending with the flour mixture. Gently fold in the last addition of flour mixture using a spatula. 9 Using an ice cream scoop², scoop the cupcake mixture into the souffle cases/ cases in the muffin tray. Filing only ½ the souffle cases or cupcake cases (or you might have the same ‘boiled-over’ situation that i mentioned above. 10 Bake for 25 minutes or until a skewer stuck in the cupcake comes out clean. 11 Set aside to cool and decorate as desired. 12 For Robin Blue Cream Cheese Frosting: 13 Beat the cream cheese and butter until well combined. 14 Add the icing sugar (add 3 cups first and taste as you go along, add more if needed) and beat until well combined. [The mixture will look slightly translucent.] 15 Add the vanilla essence, lemon zest and lemon juice (taste as you go along, add more if needed) and mix well. 16 Add the sky blue paste colouring drop by drop and mix with a spatula after each drop until desired colour is achieved.4 17 To Decorate: 18 Prepare piping bag by cutting off the tip of the piping bag and push the piping bag through the opening. 19 Twist the bag several times at the end of the tip to prevent frosting from oozing out of the bag when you first add it to the bag. 20 Drape the piping bag over a glass (with the piping tip inside the glass). 21 Place all the frosting in the piping bag. 22 Pipe the frosting onto the cupcake, starting from the edge of the cupcake and swirling the frosting all around to the middle of the cupcake. 23 Finish off with a sprinkling of white sugar flowers. 








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Preparation

 1  Method  2  For Chocolate Cupcakes:  3  Preheat oven to 180°C.  4  Place souffle cases on baking tray/ Line muffin tray with cupcake cases.  5  Sift plain flour, cocoa powder, baking soda and salt into a large mixing bowl. Set aside.  6  Beat butter and caster sugar in the mixer using paddle attachment until light and creamy.  7  Beat in eggs and vanilla essence until well combined.  8  Next, alternate additions of the flour mixture and milk to the butter mixture ending with the flour mixture. Gently fold in the last addition of flour mixture using a spatula.  9  Using an ice cream scoop², scoop the cupcake mixture into the souffle cases/ cases in the muffin tray. Filing only ½ the souffle cases or cupcake cases (or you might have the same ‘boiled-over’ situation that i mentioned above.  10  Bake for 25 minutes or until a skewer stuck in the cupcake comes out clean.  11  Set aside to cool and decorate as desired.  12  For Robin Blue Cream Cheese Frosting:  13  Beat the cream cheese and butter until well combined.  14  Add the icing sugar (add 3 cups first and taste as you go along, add more if needed) and beat until well combined. [The mixture will look slightly translucent.]  15  Add the vanilla essence, lemon zest and lemon juice (taste as you go along, add more if needed) and mix well.  16  Add the sky blue paste colouring drop by drop and mix with a spatula after each drop until desired colour is achieved.4  17  To Decorate:  18  Prepare piping bag by cutting off the tip of the piping bag and push the piping bag through the opening.  19  Twist the bag several times at the end of the tip to prevent frosting from oozing out of the bag when you first add it to the bag.  20  Drape the piping bag over a glass (with the piping tip inside the glass).  21  Place all the frosting in the piping bag.  22  Pipe the frosting onto the cupcake, starting from the edge of the cupcake and swirling the frosting all around to the middle of the cupcake.  23  Finish off with a sprinkling of white sugar flowers.

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