MKR cupcake recipe


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Ingredients for cupcake:
230 grams French butter - can be found in specialty stores and Coles
2 cups sugar
Five Vanilla beans
Four large eggs
1 and a half cups of self-raising flour
1 cup milk
Ingredients for icing:
Sugar syrup
300 ml French cream
Vanilla bean
half a cup sugar
Pink colouring
Mascarpone cream - as desired

Mix French butter- make sure butter is room temperature.
Whip butter on low speed until it turns fluffy and pale in colour
Slowly incorporate sugar into the butter mix. Don't dump all in at once
Crush vanilla beans and blend into mixture
Crack four eggs into a bowl. Eggs should also be room temperature
On low speed, blend one egg at a time into the mixture.
Slowly incorporate self-raising flour and milk into mixture, alternating between the two.
With an ice-cream scoop spoon mixture into cake cases.
Blow the cakes a kiss before putting in oven at 180 degrees for 25 minutes.
Coat cupcakes in sugar syrup using a pastry brush.
Whip French cream until light and fluffy
Add vanilla bean to taste
Mix in sugar
Add colouring
Add in Mascarpone cream to taste
Don't over whisk or it will turn to butter
Using a piping bag swirl icing onto cupcakes
Decorate with strawberries or decorations of choice.