Tuesday, 28 June 2016

Funfetti Cupcakes:

I did this piece of writing because I knew how to make these cupcakes and I want to teach other people how to make them too. When I was making the cupcakes it was so complicated because I got frustrated with what time and when to put the right ingredients in. What I enjoyed about this piece of writing I added a lot of vocabulary in it. I used persuasiveness (perseverance) for this piece of writing because when I loose considerations (concentrations) I get all frustrated for what I am going to write and I feel like I want to give. When I go back to this writing I could change a little bit more interesting WOW factor in it. How could I do it, to make it more interesting about the actual learning.

How to make colourful funfetti cupcakes
One day it was a rainy day at home and I wanted to go and buy some cupcakes but instead mum said to make some so I grabbed the cookbook and started to read.

Cook - 25-30 minutes
  • 1 ⅔ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ unsalted butter, soft
  • 1 cup granulated sugar
  • 1 whole egg
  • ¼ cup greek yogurt
  • ¾ cup milk
  • 2 teaspoons vanilla extract
  • ½ cup rainbow sprinkles
Butter Cream
  • ¾ unsalted butter, soft
  • 3 cups sugar
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract

  • Beforehand all the things your are wanting to do that include your cooking is to preheat your oven to 350 degrees and set out 12 cupcake liners in a tin and set aside.

  • Combine in a medium bowl mix your flour, baking soda, baking powder and a ½ teaspoon of salt and mix carefully and constantly until it is all combined.
  • Frequently set your dry ingredients aside and grab a small mixing bowl that your butter can fit in. Gently add your butter in your mixing bowl and put it in a microwave and leave it in there for 20 seconds or until it is melted.
  • Add in your butter into your granulated sugar slowly and beat with a hand mixer or a wooden spoon until it looks fluffy and pale.
  • Add your 1 whole egg, your greek yogurt, your milk and your 2 teaspoons of vanilla extract and mix it until it is well combined.
  • Gather your dry and wet ingredients and gently pour your wet ingredients into your dry ingredients and mix it all together when it looks pale and fluffy and well combined
  • Look at your cupcake mixture it should look all pale and fluffy and well combined you want to grab your sprinkles and slowly pour them in and combine the mixture all together.
  • Grab your cupcake mixture and your 12 cupcake liners in each cupcake liner put about ½ cup in each one.
  • Throughout the time you are letting your cupcakes cool down you want to make your buttercream.
  • Combine your first ingredient in your small bowl is your  ¾ cups of unsalted butter in a microwave for about 20 seconds and make sure you want to keep an eye on them so it does not bubble and explode everywhere.
  • Pour the melted butter slowly into a mixing bowl that has your 3 cups of sugar, your heavy cream been beaten by an electric whisk so it is fluffy and your 2 teaspoons of vanilla extract.
  • Check that your buttercream is light and fluffy and often minutes later your cupcakes should have been cooled down completely, so now you want to gather a piping bag with you and empty the whole bowl of icing into that piping bag.
  • Ice all your cupcakes with a blob in the middle.
  • Naturally get a cup of any rainbow coloured sprinkles and dip your cupcake into it and for the big blob of icing in the middle that will help not spreading all your icing around it and instead it will just spread out by itself from the sprinkles.
  • Presenting your cupcakes they should look amazing and inside your cupcake will taste fluffy and  will be bright and colourful.

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