Candy Meadow Cupcakes
INGREDIENTS
- 429 grams all-purpose flour
- 265 grams caster (superfine) sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 375 milliliters of milk
- 125 milliliters vegetable oil
- 125 grams unsalted butter, softened
- 2 tablespoons Greek yogurt (can substitute with sour cream)
- 1 teaspoon vanilla extract
- 2 large eggs
- 20 candy striped lollipops
- 1 teaspoon strawberry essence
- 3 cups crushed frozen raspberries
- Freeze dried raspberries (whole x 20 and some crushed to sprinkle)
- Pink sugar pearls
- Chocolate sauce
- Chocolate bark:
- 300 grams white chocolate
- 1 tablespoon vegetable oil
- 1 drop pink food dye
- Pink chocolate sauce:
- 200 grams white chocolate
- 150 milliliters cream (at least 35 percent fat content)
- 1 drop pink food dye
- Frosting
- 2 batches of fluffy white choc ganache frosting (recipe: thescranline.com)
INSTRUCTIONS
- Pink chocolate sauce:
- Combine white choc and cream in a microwave safe bowl and microwave for 20 seconds at a time until smooth. Add pink food dye and mix until well combined. Cover with plastic wrap and set aside.
- Chocolate Bark
- Add white chocolate to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Transfer about 1/3 of it to a small mixing bowl. Add oil and food dye and mix until well combined.
- Pour white choc on to a large piece of baking paper and spread evenly. Drizzle pink chocolate on to the white and use a tooth pick or the back of a fork and swirl it around to create a tie dye like effect. Sprinkle for freeze dried raspberries and chill in the fridge for 20 min. Once it's set chop up with a large knife or break up with your hands.
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