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Pankobunny | Uncategorized | Coral Reef Cupcakes

Coral Reef Cupcakes

By: Cayla Gallagher
Published: August, 28 2021 Last Updated: September, 19 2022
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Coral Reef Cupcakes

From my *NEW COOKBOOK* Mermaid Food! We’re using isomalt to create this gorgeous, vibrant pink coral, which is a form of artificial sweetener derived from beets. RECIPE BELOW! GET MY NEW COOKBOOK HERE! https://amzn.to/32xIdFN
Course dessert
Cuisine american

Ingredients

Cupcake Batter:

  • ½ cup unsalted butter room temperature
  • 1 cup sugar
  • 1 ½ tsp vanilla extract
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cups sour cream or milk

Buttercream:

  • 2 cups unsalted butter room temperature
  • 1 tsp vanilla extract or seeds from 1 vanilla bean
  • 5 cups confectioner’s sugar
  • 4 cups isomalt crystals
  • 1 cup water
  • liquid food coloring
  • 10 cups of ice

Instructions

Bake the cupcakes:

  • Beat the butter and sugar with an electric mixer until pale and smooth. Add the vanilla extract and eggs one at a time, mixing with each addition.
  • In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.
  • Spoon the batter into a lined cupcake pan. Bake at 350F for 15-20 minutes, or until a skewer inserted into the centers comes out clean. Cool completely.

Make the buttercream:

  • Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and confectioner’s sugar one cup at a time, beating with each addition.
  • Place the buttercream into a piping bag and snip off the end to create a large opening. Alternatively, you could use a large, round piping tip.

Make the coral:

  • Pour the isomalt crystals and water into a heavy saucepan. Set to medium heat and whisk until dissolved.
  • Attach a candy thermometer and heat to 280F. Add the food coloring, stir, then continue heating to 320F. If sugar crystals form on the sides of the pan, dip a pastry brush in water and brush it onto the sides.
  • Once the isomalt reaches 320F, remove it from the heat and pour the isomalt into a heatproof bowl. I used an aluminum mixing bowl. Allow it to cool until it gets thicker and resembles thick honey.
  • Fill a deep bowl with the ice. Drizzle the isomalt onto the ice. As it trickles down through the ice, it will mold to the curves of the ice cubes. Pour 2-3 layers in each spot, to ensure the isomalt is thick and won’t break.
  • Allow the isomalt to fully cool, then break it into pieces with your hands. It can be sharp, so be careful! Place the isomalt on a plate lined with plastic wrap and set aside.

Assembly:

  • Pipe a swirl of buttercream onto each cupcake. Top with a piece of isomalt and enjoy!

Video

Keyword Cupcakes
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Cayla Gallagher

Cayla Gallagher

Hi everyone! My name is Cayla Gallagher, and I’m the creator of Pankobunny!
 
You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.

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Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!

You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.

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