Saturday, March 22, 2014

Homemade funfetti cake

Mlm ni saya baking funfetti cake untuk buah tangan kenduri kawen anak saudara. Suka tengok kaler kek ni....memang fun...resepi asal untuk cupcake tapi saya buat seketul....senang...

Buat dua ketul. Satu botak gitu jer....

satu lagi deko skit....nak jadikan buah tangan untuk orang merisik adik pengantin petang hari kejadian...
Versi zulfaza

3 cawan tepung naik sendiri
1 1/4 cawan gula
1 cawan mentega
4 biji telur
1 cawan susu segar
2 sk esen vanila
1/2 cawan colored rice
_______
Satukan tepung dan gula. Kacau rata. Masukkan mentega dan pukul dengan mixer speed perlahan hingga sebati. Masukkan telur sebiji2 sambil terus memukul dengan speed perlahan.
Tambah susu dan vanilla dan adun hingga semuanya sebati. Tambah speed kepada sederhana dan adun selama 2 minit. Gunakan spatula dan masukkan colored rice dan kacau rata.

Bakar dalam oven yang telah dipanaskan terlebih dahulu pada suhu 160°C selama 45 minit - 1jam atau hingga tester yg dicucuk bersih.

Sejukkan betul2 sebelum dihias.
Untuk frosting saya guna 500 gm krimwell + 500 gm gula ising + 2 sb susu segar. Pukul sambai kembang dan gebu.


Original version

A homemade version of funfetti cupcakes - buttery vanilla cupcakes loaded with sprinkles and topped with vanilla buttercream frosting.

http://www.browneyedbaker.com/2014/03/06/homemade-funfetti-cupcakes-from-scratch/

INGREDIENTS:

For the Cupcakes:
1¾ cups cake flour
1¼ cups all-purpose flour
1¾ cups granulated sugar
2½ teaspoons baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature, cut into ½-inch cubes
4 eggs
1 cup whole milk
2 teaspoons vanilla extract
½ cup rainbow sprinkles


For the Vanilla Buttercream Frosting:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
2 tablespoons vanilla extract
Rainbow sprinkles, for decorating

DIRECTIONS:
1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles.
4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
5. Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
6. Frost the cupcakes as desired (I used the Ateco #808 decorating tip) and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
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