Tuesday, June 12, 2012

Pink Anthill Cupcakes

Pink Anthill Cupcakes

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)
The How-to Part
  1. Preheat oven to 180°C. Line two 12 cup muffin tins with cupcake liners.
  2. In a medium bowl, sift together flour and baking powder.
  3. In the electric mixer, beat the egg whites until soft peaks form. Set aside.
  4. In another bowl in the electric mixer, beat the butter with the sugar until light and fluffy.
  5. Add the egg yolks, one at a time, beating well after each addition. Mix in the coconut.
  6. Add the flour mixture in three additions, alternating with the milk. End with flour. Mix in the chocolate jimmies.
  7. With a large spoon or spatula, fold the beaten egg whites in the batter.
  8. 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.
  9. Take the cupcakes from the tin and let cool over a wire rack before frosting.
For the icing
  • 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)
The How-to Part
  1. In a saucepan, mix sugar, gelatin and water.
  2. Cook over medium heat until it boils and the sugar and gelatin are fully dissolved.
  3. In a steady stream, add the gelatin mixture to the beaten egg whites, with the electric mixer on high speed.
  4. Beat until it looks like a meringue and it’s cold, about 10 minutes.
  5. Add the vanilla and mix well. Use immediately. Decorate as desired.

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