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Monday, August 29, 2016

Snowy Mountain Cupcakes

A photo posted by Kolika of Pistachio Bakehouse (@wannabgourmande) on

I had an idea about hidden design cupcakes: Can I actually do them, or are they just going to be a huge pinterest fail?

It turns out that I can, and it's not as hard as I thought they would be.

I had the idea of doing a rainy day cupcake because of the recent flooding that happened in Westport, a neighborhood in Kansas City. The cupcakes sold really well at the farmer's market, and - in an attempt to blog more often - I've decided to show you how I did it!

Take your favorite white cake recipe(boxed is fine, if  you prefer) or use mine here as the base. This will make 24 nice cupcakes. I've modified my own recipe to become dairy-free by using coconut milk and coconut oil instead. I've also made a very simple coconut oil buttercream for these particular cupcakes, but as long as your buttercream is white, it'll work.

Rainy day cupcakes! I couldn’t bake real rain into a cupcake, but some blue food coloring and sprinkles almost do the trick! To make your own, just add a couple drops of blue food coloring or food gel to 1/3 of your favorite vanilla cake batter....
Find the "how to" here
The original idea was to recreate this picture, but I couldn't find the blue jimmies at Prydes. I went with these wonderful white, all-natural sprinkles and chose to do a snowy storm scene instead. I'd keep the white cake batter plain and use that as a sort of snowy field/mountain, and then have a gray sky with white snowdrops/raindrops.

I took a rounded teaspoon of white batter and popped it into each of my cupcake liners. I chose a shiny, royal blue liner because - hey - it's Kansas City, and I left the dollop sort of rounded and peaked because I wanted it to look like a mountain.

The remainder of the batter got a tiny schmear each of Wilton royal blue and Wilton black gel dyes. Swirled together, it created a cool, stormy gray. I folded in lots of the white sprinkles. The all-natural ones are likely better for you, but they honestly didn't show up in the batter as well as your typical sugar-coated sprinkles found at the grocery store might. I would have liked them to have shown up more, but I'm honestly not heart-broken about it, as the end result turned out quite well!

When baked, the cupcakes had a handsome dome top. As always, you should allow to cool completely before icing.

To create the rounded 'cloud' icing, simply fill a disposable piping bag with your white buttercream(or coconut oil frosting) and snip off the tip to create a flat, round, medium-sized opening. You can also use a medium-to-large round tip for this application if you have a cloth piping bag...just use what you have available!

Simply make large dots at random on the top of the cupcake to make it look like a cloud. You can be free and creative at this point, as clouds don't always look the same. When you cut open your cupcake, you'll have a snowy mountain scene, sure to delight your friends! You could even organize a bake sale to raise funds for the Baton Rouge flood victims and do some domestic help, and bake these for them...you know, ironically?

As always, thank you for reading. Happy baking and happy eating!

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