Ingredients
- Cupcakes
- 429g all-purpose flour
- 265g caster (superfine) sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 125g unsalted butter, softened
- 2 large eggs
- 375ml of milk
- 125ml vegetable oil
- 2 tbsp Greek yogurt (can substitute with sour cream)
- 3 drops turquoise food gel
- 1 tsp lemon essence
- Frosting
- 1 batch American chocolate buttercream frosting
- 5 drops black food gel
- Mint Pool Noodles
- 800g minties
- 3 drops blue food gel
- 3 drops turquoise food gel
Steps
- Cupcakes
- Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Line a cupcake tin with silver foil cupcake liners.
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
- Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
- Add the eggs, milk, oil, Greek yogurt, turquoise food gel and lemon essence. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds. It’s at this point where you can add any flavourings or gel food colours.
- Fill each liner 3/4 of the way. Using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process and ensures everything is filled the same amount and bakes at the same. Bake for 40-50 min or until a toothpick inserted comes out clean. I bake my cupcakes on a slow, low temperature. This ensures they don’t colour and crack on top. Allow the cupcakes to cool completely on a wire cooling rack before frosting.
- Fit the end of a piping bag with a Wilton 1M piping tip, fill your bag with frosting and frost your cupcakes in a swirl.
- Frosting
- Add black food gel into frosting and mix until well combined.
- Mint Pool Noodles
- Add the minties to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth and melted.
- Add half of the mixture into another mixing bowl. Colour one half blue and the other half green.
- Allow the mixture to cool and firm up slightly before rolling up little noodles. Make the noodles about the thickness of a worm and about as long as your pinky finger. You want about 20 noodles per cupcake.
- To assemble the cupcake, fit the end of a piping bag with a medium round tip. Frost a tall swirl of frosting on each cupcake and randomly attach the pool noodles on each cupcake.