Sunday, 19 December 2010

Chocolate cupcakes with Butter Cream Icing

My daughtie has her  class picnic to a park, today. And there she comes mama I need to take cupcakes with icing and sprinkles for my friends. so baked my favourite  chocolate cupcake recipe. She needed 37 of them. 




The icing I used is Class butter cream icing from wilton.


Ingredients for icing :

  • 1/2 vegetable shortening
  • 2 cups icing sugar
  • 2 tbsp water
  • 1/2 tsp vanilla essence
  • 1 tbsp wilton Meringue Powder (used instead of egg white)
Method:
  • Cream shortening , essence and water.
  • Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
  • Blend an additional minute or so , until creamy.     

Before Sprinkles
After adding Sprinkles

Icing consistency
You will want to adjust the consistency of your butter cream icing , depending on the decorations you will be making.

Stiff consistency
Is used for decorations such as flowers with upright petals , like  roses and sweet peas. If icing is not stiff enough, flower petals will droop. If icing cracks when piped out , icing is probably too stiff.

I used medium consistency add 2 tsp of water more for this consistency, which is easy to spread . And used some sprinkles on top to add some colour.

Hopefully they will enjoy the cupcakes ...!!!

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