Vanilla Cupcakes
4 dozen cupcakes / 350 F
1 lb 4 oz all purpose flour
80 g cornstarch
4 cups sugar
2 tsp baking powder
2 cup vegetable oil
2 cup milk
8 large eggs, room temperature
1 tbsp + 1 tsp vanilla extract
Sift the dry ingredients together.
Put the wet ingredients in another bowl and mix together. Add the wet to the dry and combine thoroughly.
Scoop into cupcake papers about three-quarters full.
Bake for 20 minutes until a cake tester comes out clean.
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Lychee Filling
1 can lychee in syrup
cornstarch (about 1.5 tbsp)
Drain syrup from lychees into a pan, reserving about a 1/4 cup for the cornstarch slurry.
Chop the lychees into small chunks. Add the chopped lychee to the syryp and bring to a boil.
As it's coming back up to a boil, mix well the cornstarch and the reserved liquid. Once it boils, add the slurry and mix well until it tightens up.
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Kiwi Cream Cheese Frosting
10 oz butter, room temp
20 oz cream cheese, room temp
13 cups powdered sugar, sifted
1-2 kiwi, pureed
Beat butter and cream cheese together until soft and creamy. Scrape the bowl.
Sift 7 cups of the sugar into the bowl. Beat until creamy. Scrape the bowl.
Sift in the remaining 6 cups of sugar. Mix well.
Add about 1 pureed kiwi in and mix well. See if it has good flavor, if not strong enough, add more kiwi. If it becomes too runny, you may have to add more powdered sugar. Just be careful of the ratios and aim for the consistency and sweetness you like.
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Assemble
Fill the cupcakes with the lychee filling using the cone method. Frost. Top with a chunk of kiwi just before serving.
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cost: $0.75/serving
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