Pink Anthill Cupcakes
INGREDIENTS:Makes 24
- 2 cups all purpose flour
- 1 tbsp baking powder
- 4 egg whites
- 200g (2 sticks) butter, room temperature
- 2 cups sugar
- 4 egg yolks
- 100g desiccated grated coconut
- 1 cup milk
- 50g chocolate jimmies (I used pink sprinkles)
- Preheat oven to 180°C. Line two 12 cup muffin tins with cupcake liners.
- In a medium bowl, sift together flour and baking powder.
- In the electric mixer, beat the egg whites until soft peaks form. Set aside.
- In another bowl in the electric mixer, beat the butter with the sugar until light and fluffy.
- Add the egg yolks, one at a time, beating well after each addition. Mix in the coconut.
- Add the flour mixture in three additions, alternating with the milk. End with flour. Mix in the chocolate jimmies.
- With a large spoon or spatula, fold the beaten egg whites in the batter.
- Fill the cupcake liners 2/3 full. Bake 20 to 25 minutes, or until a toothpick inserted in the center of the cupcakes come out clean.
- Take the cupcakes from the tin and let cool over a wire rack before frosting.
- 1 cup water
- 2 cups sugar
- 3 tbsp red flavored Jell-o/ gelatin (I used strawberry)
- 2 egg whites, beaten to soft peaks
- 1 tsp vanilla extract (didn’t use)
- In a saucepan, mix sugar, gelatin and water.
- Cook over medium heat until it boils and the sugar and gelatin are fully dissolved.
- In a steady stream, add the gelatin mixture to the beaten egg whites, with the electric mixer on high speed.
- Beat until it looks like a meringue and it’s cold, about 10 minutes.
- Add the vanilla and mix well. Use immediately. Decorate as desired.
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