Sweet Indulgence; Pina Colada Cupcake

{image: weheartit}

...  I was watching masterchef USA on the television on sunday night and was inspired by it. Following the recipe in the show, I tried my hand on cupcake making for the first time. It looks like a huge blob of pink sugar =P so I tweak the recipe a little bit and here's the revised recipe (which should work better)...

Ingredients

Cupcake recipe

2 1/4 cups all purpose flour

1 1/3 cups icing sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk
1 teaspoon vanilla essence
2 large eggs

(bakers note: to make varieties of cupcakes, feel free to add chocolates/raisins/different essence/nuts/coconuts etc.)

Icing

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened

1 teaspoon Pina Colada essence (can be replaced with other flavored essence)
4 cups sifted icing sugar
2 tablespoons half and half cream

a drop of peach coloring

Method

How to bake your Cupcake

1. Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

2. Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed.  Scrape side of bowl with a spatula.

3. Add eggs to the mixture.  Beat for 1 minute on medium speed.  Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

4. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

5. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

How to whip your own Frosting

6. While your cupcake is baking,in a large bowl, cream shortening and butter with electric mixer. Add essence. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. 

7. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Add coloring a little at a time by picking up the coloring using a toothpick and swirl it through the frosting mixture and mix it throughly to ensure that its evenly spread. (make a point to use a clean toothpick each time). 

8. Keep bowl covered with a damp cloth until ready to use. (For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.)

Take out your cupcakes, Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, frost and decorate as you desire.