Shopping list for 12 cupcakes
250g butter (room temperature)
250g caster sugar
1 tablespoon vanilla sugar
3 free range organic eggs (room temperature)
250g self raising flour
4 tablespoons milk (room temperature)
½ teaspoon almond extract
Filling
tinned loquats in syrup or
(fresh) clemetine parts
optional Clementine liqueur
orange butter cream
200 gram butter
600g icing sugar
60ml double cream or milk
1 tablespoon vanilla sugar
orange food colouring
Chinese coins
piece of fondant icing
edible food paint, gold
Chinese coins (fake)
eadible golden glitter
For the Chinese Lunar New Year we would like to make extra beautiful cupcakes. We put a lot of care into it, we make edible gold coins, bake cupcakes and make buttercream. We start with the coins, they have to harden for at least an hour and they also need to dry well, after painting.
How to make the Chinese New Year cupcakes
Scrub the coins very well with soapy water and an old toothbrush, rinse with plenty of clean water
Use fondant icing, you get clean cutting edges.
You also need toy coins, gold foodpaint & a brush.
Roll the icing fondant thin between two baking sheets.
Spread some oil over the coins so they won't stick too much.
Press the Chinese coins firmly in the fondant icing.
Roll over it so you get the relief from the coin.
Cut the square holes neatly out of the center of the fondant coins.
Cut out cirkels round the impression of the coins, a sprinkle tube may fit perfectly!
Take the coins out of the fondant by lifting the sheet, so the coins won't be damaged.
Let the coins harden for at least an hour, then paint thinly and let the paint dry.
How to make the cupcakes
Preheat the oven to 170°C
Beat the butter, sugar and vanilla sugar until creamy.
Add the eggs one by one and continue to beat the mixture.
Sift the flour in in 3 parts and fold it in.
Fold in the milk and almond extract (optional liqeur!).
Place paper cases in a cupcake tin and fill them up to 2/3 with batter, then bake the cupcakes for 20 - 25 minutes in the middle of the oven
Allow the cupcakes to cool completely, in the baking tin on a wire rack
Cut a hole in the cupcakes.
Fill the hole with tinned or fresh Loquats.
Mini-monsters may prefer clementine parts.
FYI
Loquats taste like a crossover between peach and mango, with a hint of citrus.
The more color they have the sweeter they are, they have a delicious exotic taste!
Finally you make butter cream
Beat the butter with sieved icing sugar, start at low speed then high (to prevent dust).
If the mix is light&fluffy beat milk, vanilla sugar and food colouring in.
Fill a piping bag with butter cream and pipe it on top of the cupcakes.
Carefully press a coin on top and sprinkle the cupcakes with golden glitter.
Gong Xi Fa Cai! We wish you a Prosperous New Year!