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Independence Day Cupcakes

March 9, 2014 by ChiChi Dodoo Leave a Comment

Happy Independence Day Ghana!!!! 57 years ago we won our Independence from colonial
rule. Ghana is the first Black African country to become independent.
Vanilla  Cupcakes

In celebration of such a great day i decided to bake cupcakes inspired by the colours the
Ghanaian Flag.  The Ghanaian flag is made up of the colours red which represents the blood
shed to gain independence , gold represents the industrial mineral wealth of Ghana  and green
which symbolises the rich grassland of Ghana  and the black star which is a symbol of the
Ghanaian people and African emancipation.

ghana flag blog
I used my classic vanilla cupcake recipe and tinted the batter to the colour of the Ghanaian flag .So lets say there where a couple of lessons learnt when layering the cupcake cases with the three different colours. At first i used an icecream scoop, so first layer of green went in fine, then when it can to the yellow layer i found when i tried to spread the batter on top of the green they started to mix. Light bulb moment!!! Piping bags, my solution . Success at last. So much easier piping the different colour batters into the cupcake cases. Though next time i will use larger cupcake cases. There was a bit of a mess made in my kitchen whilst making this cake. The colours just found a way of getting everywhere. Shame on me!! Coco was roped in to cut out the sugarpaste stars. Team work.

PSX_20140308_160515
Vanilla Cupcakes

 
Happy baking!!!
Chichi
xoxo

Printable Recipe

Vanilla Cupcakes
Yield -18 cupcakes
Prep time – 15mins
Cook time – 20mins

240g (1 cup)  unsalted butter at room temperature
400g  (2 cups) caster sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
360g  (3 cups) flour
3 teaspoons baking powder
1/2 teaspoon salt
180ml (3/4 cup) milk
60ml (1/4) sour cream

Vanilla Buttercream

120g  (1/2 cup)unsalted butter at room temperature
240g (2 2/3 cups) icing sugar
1 teaspoon pure vanilla extract
2-3 tablespoons double cream

Instructions 

  1. Preheat the oven to 180 degrees Celsius . Lone a 12 hole muffin tin with paper cupcake or muffin cases.
  2. In the bowl of stand mixer (or using hand mixer) cream butter and sugar until light and fluffy about 5 minutes.
  3. Sift flour, baking powder and salt into a separate bowl.
  4. Add the eggs one at a time beating well after each addition.
  5. Beat in vanilla extract and then sour cream.
  6. With the mixer on low speed, alternate additions of the flour mixture and milk, beginning and ending with the flour mixture.
  7. Divide the batter into 3 equal batches. Add food colouring as desired until you have the tone required.
  8. Spoon mixtures into piping bags and pipe green batr first, repeating with yellow batter and then red batter until each cupcake liner is filled 2/3 of the way up.
  9. Bake in oven for about 20 minutes or until tooth pick inserted in middle just comes out clean.(Do not overbake)
  10. Remove from oven and place on wire rack to cool completely.
Vanilla Buttercream Frosting 
  1. Beat butter  in bowl of mixer (or using hand mixer)until light and creamy.
  2. Add icing sugar , vanilla and double cream and whip until icing is creamy and fluffy.
Notes: I used an open star to pipe frosting on cupcakes

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