I've not made this recipe of cake - but I have used jam in cupcakes before - just using a traditional boxed cake mix - though my guesses for the ingredients would be
2 cups of flour
1/3 cup veg oil
.6cup (2/3 cup caster sugar - which for those in US - would be take 1c granulated sugar & pulse 2-3 times in food processor or blender to make superfine sugar or just buy 'superfine sugar' NOT confectioners sugar which is different)
175.0 butter - this most likely means 3/4 cup butter - (which is the conversion amount for 175g or ml of butter)
8oz of jam or jelly I've done similar and used about a small 8oz jar of jam for the ones I made - using 1tbsp of jam per cupcake- her recipe says 1/2T per cupcake so 4oz should be plenty if using that method. I'd use jam as its more solid and should accept the food coloring better.
for frosting it should probably be
250 butter - 1cup
4.0 icing sugar - 4 cups(confectioners sugar to those in US)
2.0 milk - should be 2 TBSP - since she mentions it is buttercream icing she's made/using. (an alt recipe for buttercream is here: http://www.wilton.com/recipe/Buttercream-Icing - its the one I use all the time when buttercream frosting is called for.
Hope that helps those who want to make these but didn't understand the instructions - not trying to butt in just trying to help
2 cups of flour
1/3 cup veg oil
.6cup (2/3 cup caster sugar - which for those in US - would be take 1c granulated sugar & pulse 2-3 times in food processor or blender to make superfine sugar or just buy 'superfine sugar' NOT confectioners sugar which is different)
175.0 butter - this most likely means 3/4 cup butter - (which is the conversion amount for 175g or ml of butter)
8oz of jam or jelly I've done similar and used about a small 8oz jar of jam for the ones I made - using 1tbsp of jam per cupcake- her recipe says 1/2T per cupcake so 4oz should be plenty if using that method. I'd use jam as its more solid and should accept the food coloring better.
for frosting it should probably be
250 butter - 1cup
4.0 icing sugar - 4 cups(confectioners sugar to those in US)
2.0 milk - should be 2 TBSP - since she mentions it is buttercream icing she's made/using. (an alt recipe for buttercream is here: http://www.wilton.com/recipe/Buttercream-Icing - its the one I use all the time when buttercream frosting is called for.
Hope that helps those who want to make these but didn't understand the instructions - not trying to butt in just trying to help
I agree with Kim- red velvet would be good...
Muahahaha...
Basketbchic
02 Nov 04:18
Tried to make this and miserably failed with piping on the frosting. Still tasted good though!
Basketbchic
02 Nov 04:18
Tried to make this and miserably failed with piping on the frosting. Still tasted good though!
I go for cups, but I am not sure! and I really want to try it! They are "shocking" awesome!
It looks disgustingly delicious.