s2ward
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2 months ago You see a nightsky cupcake recipe. It weighs 1.00 oz. https://cdn.discordapp.com/attachments/1207944993654710352/1252252910234894378/Nightsky_Cupcake_Recipe.gif?ex=66e78927&is=66e637a7&hm=9f1eb4f5457898bee1a09a5c1a59869b08c72a0eb1b66ee621d25849022b072e&
Nightsky Cupcakes Recipe
Ingredients
¼ cup butter, softened
¾ cup sugar
¼ cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract
1¼ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
½ cup whole milk, room temperature
black food gel
teal food gel
fuchsia food gel
purple food gel
for the frosting:
1 cup butter, softened
3 cups powdered sugar
4-6 tablespoons heavy whipping cream
1 teaspoon pure vanilla extract
royal blue food gel
black food gel
teal food gel
fuchsia food gel
purple food gel
for the toppings:
galaxy sprinkles
glitter stars in silver
moon and star decorations
Instructions
Preheat oven to 350 degrees. Line a muffin pan with plain white paper cupcake liners. Set aside.
Mix together butter and sugar. Mix in the oil and vanilla extract, then add the eggs one at a time.
Combine the flour, baking powder, and salt in a medium bowl. Slowly add half of the mixture. Then add half the milk, and combine. Add the remaining dry mixture, then the rest of the milk, and mix.
Split the batter into four small bowls.
Colour one with black food gel and mix until combined. Add purple food gel to another bowl to make purple batter, then teal to another and fuchsia to the remaining bowl.
Spoon small blobs of each colour to each cupcake liner, filling the liners ¾ full.
Bake for 20-23 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely.
While cupcakes cool, prepare the frosting: Add room temperature butter to a large mixing bowl and mix until a creamy consistency is reached.
Add powdered sugar, cream, and vanilla extract and mix for one minute and 30 seconds.
Divide the frosting in the following way: 1/2 of the frosting into a bowl, then add 1/3 of the remaining frosting each into 3 separate bowls.
Add 2 drops black food gel and 4 drops royal blue food gel into the bowl with 1/2 of the frosting. Mix until well combined.
Next, add teal, fuchsia, and purple each into the remaining bowls separately. Mix until well combined.
Transfer each of the frosting colours to their own piping bags without tips. Lay out a piece of wrap, cut the ends of each bag, and pipe long rows of each colour of frosting side-by-side onto wrap.
Roll up the frosting into a log, and twist one end and cut the tip off. Insert the log into a piping bag, cut end down, then core each cupcake.
Fill with sprinkles and top the cavity with the removed piece of cupcake.
Frost swirls of frosting on top of the cupcakes starting from the centre and work your way outwards.
Sprinkle each cupcake over with glitter stars in silver, and top off with moon and star icing decorations.
Rainbow Waffles Recipe
Ingredients
2 cups all purpose flour
2 tbsp sugar
4 tsp baking powder
½ tsp salt
1 ½ cups milk
2 eggs
6 tbsp butter, melted
1 tsp vanilla extract
yellow, green, purple, orange, red, and blue food colouring gel
whipped cream
rainbow sprinkles
Instructions
Preheat waffle iron and spray it with cooking spray (if your iron requires it).
In a large bowl combine the flour, sugar, baking powder and salt and whisk to combine.
Warm the milk up for just 1 minute. In a separate small bowl whisk the eggs and stir in the warm milk, melted butter and vanilla extract. Pour the wet ingredients into the dry and whisk until blended.
Separate waffle batter into six bowls. Add a couple drops of food colouring gel to each bowl and mix until you get your six rainbow colours: yellow, green, purple, orange, red, and blue.
To make the waffles neater, add the batter into pastry bags, or ziplock bags and snip the corner.
Add one colour to the centre, and continue adding colours until all are used.
Cook waffle according to your waffle maker directions.
Remove and allow to slightly cool. Break in half, decorate with whipped cream and rainbow sprinkles.
Rose Milk Cake Recipe
ingredients for cake
1 + ½ cups all purpose flour
1 teaspoon baking powder
1 cup yogurt
½ teaspoon baking soda
¾ cup castor sugar
½ cup vegetable oil
¼ tsp kewra extract
1 tbsp rooh afza
red food gel
ingredients for soak
½ cup condensed milk
½ fresh cream
1 + ½ cup milk
4 tbsp rooh afza
whipping cream
chopped pistachios
dried rose petals
gold leaf
Instructions
Pre-heat oven to 180 degree and line a rectangular pan with parchment paper.
In a bowl add the yogurt, sprinkle baking soda over it and set it aside to foam up.
Add the castor sugar, oil and rooh afza into the same bowl and mix until well combined.
Gently sift in the flour and baking powder and mix until everything is well combined and there are no large flour pockets in the batter. Add in the food gel and mix. Do not over mix at this stage.
Transfer the batter to the prepared cake pan.
Bake at 180 degree for 30-35 minutes or only until a skewer inserted in the center comes out clean.
While the cake is baking, make the milk mixture by combing milk, fresh cream, condensed milk and rooh afza. After the cake is baked, trim the top and pour the milk liquid on the cake and tilt the pan so that the milk covers the entire cake.
Let it cool for one hour.
After one hour, demould the cake from the pan. Top with whipped cream, pistachios and rose petals and serve!
Matcha Turtles Recipe
Ingredients
1/2 cup tahini (smooth)
1/2 cup maple sirup
1 teaspoon vanilla extract
1/2 cup fine oat flour
1/4 cup fine almond flour
1 teaspoon baking powder
1-2 tsp ceremonial grade matcha powder
Instructions
Pre-heat oven to 350 degrees and line a baking sheet with a piece of parchment paper.
In a large bowl, combine maple sirup, tahini and vanilla extract until completely smooth.
Next, sift in oat flour, almond flour and baking powder and use a spatula to mix until a dough forms. The dough should be workable and shapeable, so add oat flour by the tablespoon as needed.
Set aside a third of the dough (to create the head, legs and turtle tail) and sift in matcha powder into the remaining dough.
Roll tablespoon sized scoops of your matcha dough into balls and pat down into cookie shapes. For each turtle cookie, roll small balls of plain dough to create a head, tail and arms/legs. Gently press together to bond. Finally, take a knife to create a cross hatch pattern on the turtle shell. Use a chopstick or other tool to poke eyeballs into the head.
Finally, bake for 8-10 minutes, keeping in mind the cookies will firm up after baking. Let cool before enjoying.
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