Thursday, March 17, 2011

Papaya Cupcakes with Almond Frosting

At the moment I am in the "Testing phase" for different tastes for Cupcakes. So I tried the combination between almond flavour in the Frosting and a little bit of fruit in the muffin. Preparing this cupcake one must be aware not to add to much bitter almond aroma in the Frosting because it can quickly get too much..... So I am already thinking about further variations... For example I will experiment by adding some fruit to the Frosting and not only to the muffin.... Lets see when I will be in the Mood to do further cupcakes..... Meanwhile I was quite satisfied with those Papaya Cupcakes with Almond Frosting.
You will need:
120 g Wheat Flour
140 g sugar
40 g butter
1 1/2 teaspoon baking powder
120 ml milk
1/2 of a small Papaya (chopped in cubes)
For the Frosting:
250g icing sugar
25 ml milk
80 g soft butter
3 - 4 drops of bitter almond aroma
(food colouring powder) and paper cases for the muffin tin

To prepare:
1. Start preparing the cupcakes by mixing flour, baking powder and sugar with butter until you get a sandy consistency.
2. Ad 120 ml of the milk until everything is well combined
3. Add the egg
4. Fold in your chopped papayas
5. Put the paper cases in the muffin tin and fill them with your dough
6. Bake in the 170 C preheated oven for about 25 minutes.
7. Meanwhile the cupcakes bake you can prepare your frosting:
Beat the icing sugar and the soft butter until the mixture is well combined. Then incorporate the milk and the bitter almond aroma slowly in your mixture (add food colouring if you want) and continue beating until the frosting gets fluffy.
8. When your cupcakes have cooled down spoon your frosting on top with a knife


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