Christmas is just 11 days away and I am excited on the ideas of Christmas baking I have in mind. This macaron on cupcake is one of them. I always have a thing for macaron and last year I spent most of my Sunday afternoon baking cupcake with different flavor. Well this year, why not combining those 2 of my favorite sweet things together for bake a difference post?
This fund raising event of Bake a difference encourage people to bake their Christmas presents instead of buying them and donate the money they save to Mission Australia. You can make donation here. CSR will match each donation dollar up to $100,000.00. This year I am honored to be able to be a part of this great cause by baking Macaron on Cupcake.
Macaron On Cupcake
Basic Macaron Shells Ingredients
225g Pure Icing Sugar
140g Almond Meal
100g Aged Egg Whites (One day Old)
1 teaspoon Egg White Powder
1. Line two baking trays with baking paper.
2. Combine the icing sugar and almond meal. Sift together twice, discarding anything remaining on the sieve.
3. In Electric Mixer, beat the egg whites until stiff peaks form. Add the food coloring to the egg whites.
4. Fold the sifted sugar and almond meal into the egg whites, continuing to fold until the mixture is glossy and moves slowly when the bowl is tilted.
5. Spoon the mixture into a piping bag fitted with 5 mm plain piping nozzle. Pipe rounds onto the baking tray. Spacing them approximately 2 cm apart. Tap the tray firmly on the bench a couple of times to knock out any air bubbles
6. The macaron shells must now stand at room temperature until crust forms ( this may take up to 1- 2hours, depending on the humidity of the room). When they are ready, you should be able to touch one lightly and have no mixture stick to your finger.
7. Preheat oven to 130°C
8. Place macaron shells into the oven. Bake for 10-12 minutes
9. Once the macaron firm to touch, remove them from the oven and cool completely on the baking tray.
120g Plain Flour
140g Caster Sugar
1 1/2 teaspoon baking powder
Pinch of Salt
40g Unsalted Butter, at room temperature
120ml Whole Milk
1/4 teaspoon Vanilla Extract
1. Preheat oven to 170°C
2. Put the flour, sugar, baking powder, salt and butter in a electric mixer with paddle attachment (or you can use the handheld electric whisk).. Beat on slow speed until get a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.
3. Whisk the eggs, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape the side of the bowl with rubber spatula. Continue mixing for a couple more minutes until the mixture smooth. Do not over mix.
4.Spoon the mixture into the paper cases until two-thirds full.
5.Bake for 20-25 minutes or until light golden. Leave the cupcakes to cool slightly int the tray before turning out onto the wire cooling rack to cool completely.
Cream Cheese Frosting
300g Icing Sugar, sifted
50g Unsalted Butter, at room temperature
125g Cream Cheese, cold
1. Beat the icing sugar and butter together on medium slow speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
When the cupcakes are cold, pipe the Cream Cheese frosting n top and decorate with Macaron and I used green tea button, which I bought them in Japan for decoration.
Isn't these look like snowman?
I really had some fun making this macaron on cupcake for Bake a Difference. Thank you to Penny from Jeroxie, Addictive and Consuming for hosting this event.