Doraemon Cupcakes Recipe by cookpad.japan
Cooking Instructions 1 Prepare the ingredients. Sift the flour and baking powder together. Sift the powdered sugar too, even if it has no cornstarch in it. 2 Bring the butter and eggs to room temperature. 3 Start by making the cupcakes. Put the butter in a bowl, add the powdered sugar and mix together with a whisk until the mixture turns pale. 4 Beat the whole egg and egg yolk together. Add this to the butter-sugar mix little by little while mixing it in well. 5 Add the sifted flour and baking powder. Mix well until the batter is no longer floury. Add the milk at the end and mix it in. 6 Preheat the oven to 170 °C. Spoon the batter into the cupcake or muffin cups. Adjust the number of cups filled depending on the size of the cups you're using. 7 Bake in a 170 °C oven for 25 to 30 minutes. The cupcakes are done when a bamboo skewer stuck in the middle of one comes out clean. 8 Leave the cupcakes to cool down completely at room temperature. (If you try to add the buttercream while the cupcakes are still warm, the buttercream will melt.) 9 Make the buttercream. Add 1 tablespoon of the powdered sugar (out of the 50 g) to the egg white, and beat it up into a meringue using a handheld mixer. 10 When the meringue forms stiff peaks it's done. 11 Add the rest of the powdered sugar to the butter, and beat well with a whisk until pale. 12 Add the meringue to the butter-sugar mix in about 3 batches and mix well. It's done when it's creamy. 13 When the cupcakes have cooled down completely, use a cake spatula to spread the buttercream on them so that the tops are rounded. 14 When all the cupcakes are covered with buttercream, cool them down in the freezer. (This is to ensure the blue buttercream that will go on top won't get mixed with the base buttercream.) 15 While the cakes are chilling, color the remaining buttercream blue. 16 When the chilled buttercream on the cupcakes is hard enough that it doesn't stick to your finger, spread the cupcakes with the blue buttercream. 17 Use a chocolate decorating pen or colored white chocolate to draw on Doraemon's facial features to finish. 1 Prepare the ingredients. Sift the flour and baking powder together. Sift the powdered sugar too, even if it has no cornstarch in it. 1 Prepare the ingredients. Sift the flour and baking powder together. Sift the powdered sugar too, even if it has no cornstarch in it. 2 Bring the butter and eggs to room temperature. 2 Bring the butter and eggs to room temperature. 3 Start by making the cupcakes. Put the butter in a bowl, add the powdered sugar and mix together with a whisk until the mixture turns pale. 3 Start by making the cupcakes. Put the butter in a bowl, add the powdered sugar and mix together with a whisk until the mixture turns pale. 4 Beat the whole egg and egg yolk together. Add this to the butter-sugar mix little by little while mixing it in well. 4 Beat the whole egg and egg yolk together. Add this to the butter-sugar mix little by little while mixing it in well. 5 Add the sifted flour and baking powder. Mix well until the batter is no longer floury. Add the milk at the end and mix it in. 5 Add the sifted flour and baking powder. Mix well until the batter is no longer floury. Add the milk at the end and mix it in. 6 Preheat the oven to 170 °C. Spoon the batter into the cupcake or muffin cups. Adjust the number of cups filled depending on the size of the cups you're using. 6 Preheat the oven to 170 °C. Spoon the batter into the cupcake or muffin cups. Adjust the number of cups filled depending on the size of the cups you're using. 7 Bake in a 170 °C oven for 25 to 30 minutes. The cupcakes are done when a bamboo skewer stuck in the middle of one comes out clean. 7 Bake in a 170 °C oven for 25 to 30 minutes. The cupcakes are done when a bamboo skewer stuck in the middle of one comes out clean. 8 Leave the cupcakes to cool down completely at room temperature. (If you try to add the buttercream while the cupcakes are still warm, the buttercream will melt.) 8 Leave the cupcakes to cool down completely at room temperature. (If you try to add the buttercream while the cupcakes are still warm, the buttercream will melt.) 9 Make the buttercream. Add 1 tablespoon of the powdered sugar (out of the 50 g) to the egg white, and beat it up into a meringue using a handheld mixer. 9 Make the buttercream. Add 1 tablespoon of the powdered sugar (out of the 50 g) to the egg white, and beat it up into a meringue using a handheld mixer. 10 When the meringue forms stiff peaks it's done. 10 When the meringue forms stiff peaks it's done. 11 Add the rest of the powdered sugar to the butter, and beat well with a whisk until pale. 11 Add the rest of the powdered sugar to the butter, and beat well with a whisk until pale. 12 Add the meringue to the butter-sugar mix in about 3 batches and mix well. It's done when it's creamy. 12 Add the meringue to the butter-sugar mix in about 3 batches and mix well. It's done when it's creamy. 13 When the cupcakes have cooled down completely, use a cake spatula to spread the buttercream on them so that the tops are rounded. 13 When the cupcakes have cooled down completely, use a cake spatula to spread the buttercream on them so that the tops are rounded. 14 When all the cupcakes are covered with buttercream, cool them down in the freezer. (This is to ensure the blue buttercream that will go on top won't get mixed with the base buttercream.) 14 When all the cupcakes are covered with buttercream, cool them down in the freezer. (This is to ensure the blue buttercream that will go on top won't get mixed with the base buttercream.) 15 While the cakes are chilling, color the remaining buttercream blue. 15 While the cakes are chilling, color the remaining buttercream blue. 16 When the chilled buttercream on the cupcakes is hard enough that it doesn't stick to your finger, spread the cupcakes with the blue buttercream. 16 When the chilled buttercream on the cupcakes is hard enough that it doesn't stick to your finger, spread the cupcakes with the blue buttercream. 17 Use a chocolate decorating pen or colored white chocolate to draw on Doraemon's facial features to finish. 17 Use a chocolate decorating pen or colored white chocolate to draw on Doraemon's facial features to finish. 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