Recipes
Bunch of Flowers Cupcakes
10
Aug
Aug
Bunch of Flowers Cupcakes
Ingredients
Cake:
- 1 pack MAYA Decadence Devil’s Food Cake Mix 550g
- ¼ cup vegetable oil
- 1 cup water
- 2 eggs
Italian Meringue Buttercream:
- 1 ¾ cup white sugar
- ½ cup water
- 8 egg whites (30 grams each egg white)
- 2 cups butter
- 1 teaspoon vanilla extract
Instructions
Prepare cake:
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Preheat oven to 350F/177C. Grease and line the bottom of two 7-inch round pans. Set aside.
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In a bowl, combine cake mix, oil, water and eggs. Beat until well-blended.
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Pour mixture into prepared pans and bake for 30 minutes or until a toothpick inserted at the center comes out clean. Cool before frosting.
Prepare frosting:
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In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
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Heat up to 230 degrees on a candy thermometer.
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Whip egg whites until stiff. Do not over beat.
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When the sugar temperature reaches 240 degrees, remove from heat immediately and with the mixer running, add it to your egg whites in a stream. Beat on high speed.
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Continue to whip until no heat remains in the bowl.
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With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
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Set aside until ready to use.