Golden cupcakes

for Chinese New Year

February 19, 2021 - Cupcakes, With whipped Cream, Lunar New Year, and Treat

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