FLAMINGO CUPCAKES #desserts #cupcakes #recipes #cakes #pumpkin

Warmth up your mid year with these cool Flamingo Cupcakes! They're pink lemonade cupcakes with pink lemonade icing, and are improved to look like pink flamingos. Ideal for summer birthday celebrations, pool gatherings, BBQs, or any pleasant event!

On the off chance that there's one treat pattern I find odd however magnificent, it is the ascent of flamingo everything. I don't know how it occurs—do shadowy agents from Big Cupcake and Big Macaron and Big Cake get together in a mystery cavern room covered up in a peak, and settle on quarterly treat patterns? I have no clue, so I'm going to state likely.

Secretive sweet refuge or not, some way or another we've all on the whole concluded that pink flamingos are cool and popular rather than kitchy and gooey, and I am here.for.it!

These Flamingo Cupcakes are my endeavor to bounce on that pink flamingo train, and at the danger of bragging, I'm somewhat fixated on them! They're somewhat senseless looking, with their long, hanging necks (much like the genuine flying creatures), yet their brilliant pink shading and ombre feathered buttercream wings are so unusual, so lively, they make me grin like a blockhead at whatever point I take a gander at them.

Also try our recipe : VEGAN AVOCADO FUDGE #cake #avocado #desserts #pumpkin #vegan

INGREDIENTS

FOR THE CUPCAKES:

• 12 1/3 oz all-purpose flour (2.75 cups)
• 2 ¼ tsp baking powder
• ½ tsp salt
• 4 fl oz milk (1/2 cup)
• 4 fl oz fresh strawberry puree (1/2 cup)
• 10 ½ oz granulated sugar (1.5 cups)
• Zest of two lemons
• 8 oz unsalted butter at room temperature (1 cup)
• 4 eggs at room temperature
• 1 TBSP lemon extract
• Pink food coloring (optional) I used Americolor Soft Pink

FOR THE BUTTERCREAM:

• 4 fl oz pasteurized liquid egg whites (1/2 cup)
• 16 oz powdered sugar (4 cups)
• 1/4 tsp salt
• 16 oz unsalted butter at room temperature (4 sticks, or 2 cups)
• 1 TBSP lemon extract
• 2 oz freeze-dried strawberries see Note below for substitutions
• Pink food coloring (I used Americolor Soft Pink and Americolor Electric Pink)

FOR THE DECORATIONS:

• 1 lb pink fondant
• 3 oz white candy coating (1/2 cup)
• 3 oz dark chocolate candy coating (1/2 cup)

INSTRUCTIONS

TO MAKE THE DECORATIONS:

1. The fondant decorations will require at least 24-48 oz to dry, so you’ll want to make those first. Knead the pink fondant until it is smooth and supple. Break off a walnut-sized ball of fondant, and roll it between your hands until it is a long snake about 4 inches long. Roll one end between your fingers to thin it out like a beak.
2. Shape the fondant snake into a flamingo neck shape—think of a question mark, with the bottom of the question mark curving away from the head, or an elongated “S” shape. Gently insert a toothpick into the bottom of the flamingo neck, going up about an inch and leaving the rest of the toothpick sticking out.
3. Cover a baking sheet with parchment or waxed paper, and dust it lightly with powdered sugar. Transfer the flamingo head to the baking sheet to dry. Repeat with the remaining fondant until you have 24 flamingo heads (consider making a few extras in case of breakage). Let the fondant dry completely, flipping the heads over after about 12 hours to let the bottom side dry as well.
4. When the flamingo heads are dry, melt the white and dark candy coating in separate bowls. You’ll want the coating to form a thin layer on the flamingo beaks, so if it seems thick and clumpy when melted,
5. add a teaspoon of oil or shortening to thin it out. Use a spoon to pour white coating over a flamingo beak, covering the whole beak, then insert it into a Styrofoam block to dry upright. Repeat with all of the flamingo heads, and let them harden completely.
6. Dip a flamingo beak halfway into the dark chocolate, letting some of the white chocolate peak through above. Set the head upright to dry again, and repeat with all of them.
7. Finally, add eyes to each flamingo head by dipping the flat bottom of a skewer or toothpick into the white coating, and dotting it on the flamingo head, then putting the tip of a toothpick into the dark coating and dotting it into the middle of the white eye. Repeat on both sides of each head, and let dry completely before using.
8. The flamingo heads can be made in advance and stored in an airtight container at room temperature for several weeks, until ready to use.

Source : bit.ly/2Wa3sMf

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