Shopping list
125g butter
sachet vanilla sugar
125g caster sugar
125g selfraising flour
2 free range eggs, lightly beaten
2 tablespoons milk
marzipan, red & orange
silver pearls
edible paint and glitter, gold
In China and Taiwan are small cakes stuffed with pineapple paste a popular snack. A little adapted to Western culture we make for Chinese New Year with pineapple jam filled cupcakes. We use the old familiar recipe for basic vanilla cupcakes. In the traditional New Years colours red & gold, with marzipan carp and gold glitter on top the cupcakes have become very festive!
How to make these Chines New Year cupcakes
Preheat the oven to 175°C
Line a cupcake tray with 10 paper cases.
Mix the butter and both sugars creamy in a big bowl.
Add the eggs in parts, whisking them into the butter cream.
Fold the flour into the butter mixture by hand.
Finaly quickly stir the milk into the batter.
Bake the cupcakes golden brown in 12-15 minutes.
In the mean time press marzipan into a fish mold.
Allow the cupcakes to completely cool in the tin.
Press circles out of red marzipan.
Then the marzipan decorations are already done.
Scoop holes into the middle of the cupcakes.
Fill the holes with the pinapple jam.
Press the marzipan cirkels on the cupcakes.
Press the fish gently onto the circles.
Decorate the fish with gold paint and press in the eyes.
Dab some glitter around the fish onto the circles.
Xin nian kuai le!