Tuesday, December 22, 2009

Cupcake Toppings

Orange Jus Cupcake Glaze (from cupcakerecipes.com)

• 3 cups powdered sugar
• 4 tablespoons orange juice
• 4 drops red food coloring

  1. Combine all ingredients in a mixing bowl and stir until smooth.  Place a wire rack on a baking pan or over wax paper to catch all of the dripping glaze.  Turn all of your cupcakes upside down on the rack so that the bottoms are up.
  2. Spoon the glaze over the bottom of the cupcakes.  I even used the spoon to spread the glaze evenly over the bottoms.  Dry 5 minutes and repeat. 
  3. Let the glaze set for at least 15 minutes before turning over to frost the tops of the cupcakes. 
GREEK YOGURT TOPPING (from souvlakiforthesoul.com)

  • 100 g of good quality strained Greek yogurt
  • a good splash of vanilla extract
  • 1/2 a cup of icing sugar
  1. Mix all the dry ingredients together creating a well in the centre.
  2. Mix all the wet ingredients thoroughly, whisking with a fork.
  3. Add the wet to the dry and MIX UNTIL JUST COMBINED.
  4. Line a 12 cup muffin pan with some paper liners and scoop in the mixture making sure to leave a bit of room on the top for them to rise.
  5. Bake in a pre heated 180 deg C oven for about 20 mins.
  6. Muffins are ready when a skewer inserted in the centre comes out clean.
  7. Remove from oven and let them cool in the tin for 5 mins.  Remove and let them cool completely on a wire rack.
  8. To make the yogurt topping whisk in the icing sugar with the vanilla until it becomes a little thick.  Place in the fridge as it will be easier to spread later.
  9. Once the muffins have cooled spread with topping and top with shredded toasted coconut.
Raspberry frosting
Whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing.

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