Recipe for cup cakes:
Mango – lime cup cakes!
Start by making the mangopuree It can be made several days in advance if you wish.
The recipe can be found here:
… Lets make butter cream …
- 4.25 oz butter (120 gr)
- 1.5 teaspoons vaniljeekstakt
- 10 oz powdered sugar (280 gr)
- juice from half a lime
- 1.5 tbsp meringuepowder
- 2 tbsp mango puree
Beat butter to soft and fluffy on medium speed. Turn the speed to low and add 1 /3 of the powdered sugaret and bled to well incorporated.
Add meringue powder in to the remaining powdered sugar.
Add the lime juice and puree into the butter and beat well still on low speed. Then add powdered sugar by a tbsp at the time.
Turn the speed to medium and beat the butter cream then in 8 – 12 minutes until light and fluffy.
Put the butter cream in the fridge for 20 minutes. Use a timer !
Meringue powder is a egg white powders that stabiltase the consistency of the butter cream.
Merigue powder, sugar pearls, powder colors and 18 «piping bags on roll with 100 pieces I bought at:
Tomsann Cake Art Supplies