Golf cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 150 g Butter (unsalted)
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 125 g Self-raising white flour
- 25 g Cocoa powder
For the buttercream
- 50 g Butter (unsalted)
- 175 g Icing sugar
For the decoration
- 1 tsp Green food colouring
- 6 tbsp Unrefined golden granulated sugar
- 100 g White sugar paste icing
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1
Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cup cake tray with 12 paper cupcake cases.
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2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined golden caster sugar
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3
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 3 Egg(s) (free range)
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4
Stir in the flour and cocoa powder until smooth.
For this step you'll need:
- 125g Self-raising white flour
- 25g Cocoa powder
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5
Place heaped dessert-spoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow the cupcakes to cool completely.
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6
To make the buttercream; mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary to loosen. Spread a layer onto the cupcakes.
For this step you'll need:
- 50g Butter (unsalted)
- 175g Icing sugar
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7
Mix a little green food colouring into the granulated sugar and mix until the colour is even. Sprinkle over the icing.
For this step you'll need:
- 6 tbsp Unrefined golden granulated sugar
- 1tsp Green food colouring
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8
Roll small balls of sugar paste icing then using a cocktail stick, make the dimples over the balls and place on the cake. Decorate with cocktails stick and paper flags.
For this step you'll need: