Shopping list for 24 cupcakes
125g caster sugar
125g unsalted butter (room temperature)
2 organic eggs (room temperature)
1 teaspoon vanilla extract
150g self-raising flour, sifted
2 tablespoons milk
Fresh fruit, red and blue
1 recipe buttercream (on the PDF)
On July 4th, we bake mini-cupcakes, pipe buttercream on, and top them with fresh fruit. The fruit is naturally red and blue, because it is the Fourth of July, after all. The cupcakes look beautiful, they taste delicious, and we have plenty of them! 24, to be precise, so the little monsters can have their cake :))
How to make Independence Day (The Fourth of July) mini cupcakes
Beat the butter and sugar until creamy.
Beat for +/- 10 minutes, until the sugar is fully absorbed.
Beat in the eggs, one after the other.
Briefly beat in the vanilla and remove the bowl from the mixer..
Sift the self-rising flour and add it to the butter mixture in portions
Gently fold in the flour by hand.
Finally add the milk to the batter.
Briefly fold the milk into the batter.
Preheat the oven to 170°C
Place the cases in the baking tin.
Scoop the balls into the cases.
Bake the cupcakes for 10-15 minutes.
Let the cupcakes cool completely.
While the cupcakes cool completely you make the buttercream from the recipe
Pipe the buttercream onto the cupcakes.
Press the fruit on top and let the cream set in the fridge for 10 minutes.
Wishing a Happy Fourth to everyone celebrating today!