Three Colour Mini Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 0.333 cup butter (melted)
- 1 egg (beaten)
- ¾ cup plain Yogurt
- 3 Limes (juice and finely grated zest)
- 2 ¼ cups all-purpose flour
- 1 Tbsp Baking powder
- ¾ cup sugar
- For the buttercream
- ⅔ cup unsalted butter
- 2 ½ cups powdered sugar
- 1 Tbsp milk
- Food coloring (yellow, orange and green)
- For the frosting
- 1 cup powdered sugar
- 1 egg white (lightly beaten)
- To decorate
- sparkling Sugar crystal (yellow, orange and green)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Mix together the butter, egg, yoghurt, lime juice and zest.
3.
Stir together the flour, baking powder and sugar in a mixing bowl. Add the egg mixture and stir until blended.
4.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter in a bowl until soft. sift in half the icing sugar and beat until smooth. Add the remaining icing sugar and 1 tablespoon milk and beat the mixture until creamy and smooth. Beat in more milk if necessary, to loosen the mixture.
6.
Divide the mixture evenly between 3 bowls. Add a few drops of green food colouring to one bowl; orange food colouring to another and the yellow food colouring to the third bowl.
7.
Spread the buttercream over the cakes.
8.
For the frosting: sift the icing sugar into a bowl and beat in just enough egg white (you won't need all of it) to make a smooth frosting that is thick enough to pipe. Put the frosting into a piping bag and pipe lines and dots on top of the buttercream.
9.
Press sparkling sugar crystals around the edges of the cakes.
