2 Ingredient Cupcakes 3-Ways
For the Vanilla Cupcakes:
3 cups self-raising flour
4 cups vanilla ice cream, softened but not melted
For the buttercream icing:
1 cup butter, softened but not melted
4 cups icing sugar
2 – 3 tbs milk
¼ tsp pink food colouring
For the Vanilla Cup Cakes:
1. Preheat the oven to 180℃ and line a muffin tin with paper liners and set aside.
2. Sift the flour into the bowl of a stand mixer and add the softened ice cream.
3. Mix, using the paddle attachment, until just combined & smooth, do not overmix.
4. Spoon the cup cake batter into the liners, filling each cup 3/4 full.
5. Bake the cupcakes for 17 – 20 minutes until cooked. To test: insert a toothpick into the centre of a cup cake, if it comes out clean, they are done.
6. Allow to cool in the muffin tray for 10 minutes before transforming to a wire rack to cool completely.
For the buttercream icing:
1. In a stand mixer fitted with a whisk attachment, whip the butter for 30 seconds to a minute until completely soft and light in colour. Sift in the powdered sugar, 1 cup at a time and whisk until smooth and well combined. Whisk about 4 – 5 minutes.
2. Add in the milk, 1 tablespoon at a time until the perfect consistency is reached. It should be light & creamy. Add in the pink food colouring, 1 drop at a time to finish until the desired colour is reached.
Chef’s tip: use chocolate ice cream, to create chocolate cupcakes or strawberry ice cream to create strawberry cupcakes
Decorating the cupcakes:
1. To set up the piping bag: Unscrew the white clip, add on the nozzle of choice and screw on the white clip again.
2. Spoon the buttercream into the piping bag, from the bag until ¾ filled. Wrap the edges over to close.
1. Hold the bag upright and starting in the centre, gently squeeze out the icing to form small peaks, pulling the bag away at the end of each peak to form a point. The key here is for all peaks to be an equal size.
2. Once your centre peak has been created, work your way around the edge until the top of your cupcake is full.
1. Start on the outside edge of your cupcake, holding the tip horizontally and flat against the cup cake with the thinner edge pointed outward, pipe a ring of petals around the edge of the cup cake.
2. Hold the tip at a 45 degree angle, for the next set of petals to stand slightly taller. Repeat by adding one or two more sets, depending on the size of the cup cake, each time lifting the nozzle angle slightly to stand taller. Finish the cup cake with a couple of silver edible sugar balls in the centre.
Basket Weave Tip
1. Spoon the buttercream into the piping bag, from the bag until ¾ filled. Wrap the edges over to close.
2. Place the serrated tip at the top of the cupcake on the left side and pull down (vertical), squeezing out the icing until you reach the bottom.
3. Squeeze out short horizontal stripes over the vertical line, starting at the top.
4. Leave a space the same size as the tip of the nozzle and repeat down to the bottom, keeping each horizontal line the same size.
5. Squeeze the next vertical line over the edges of the horizontal stripes.
6. Draw the next set of horizontal lines, starting under the tip of the previous top horizontal line and repeat all the way down. Follow this pattern to complete the woven basket look on the cup cake