Slava Ukraini Cupcakes"Glory to Ukraine!"
"Glory to Ukraine!" (Ukrainian: Слава Україні!, romanized: Slava Ukraini! is a Ukrainian national salute, known as a symbol of Ukrainian sovereignty and resistance and as the official salute of the Armed Forces of Ukraine since 2018. It is often accompanied by the response "Glory to the heroes!" (Ukrainian: Героям слава!, romanized: Heroiam slava! A similar phrase "glory of Ukraine" has been used at least since the time of prominent patriotic Ukrainian writer Taras Shevchenko. In his poem "To Osnovyanenko" («До Основ'яненка»; 1840, in the version of 1860) Shevchenko wrote:
Our thought, our song
Will not die, will not perish…
Oh there, people, is our glory,
Glory of Ukraine!
I like to dedicate this recipe to all the wonderful and brave people of Ukraine. Greetings from Mississauga #Ukraine hang in there, we are proud of all Ukrainians, we stand by you, long live #Ukraine ❤️
Yield: 12 Cupcakes
Ingredients: for the cupcakes
1.5 cup (212g) all purpose flour
0.5 cup (100g) sugar
1.5 teaspoon baking powder
0.5 teaspoon sea salt
113 g softened unsalted butter
0.5 cup sour cream
1 large egg plus 2 large egg yolks, at room temperature
1.5 teaspoon puree vanilla essence
Equipment:
Cupcake/Muffin Baking Pan, Non Stick, 12 Cups
6 blue cupcake lines and 6 yellow cupcake liners
2x 16”Canvas piping bags are my preference as they have a great grip and are very durable(this might sound like an old school but I can’t use anything else)
2x Wilton#6B piping tip
Ingredients: for the frosting
1 cup (230 g) unsalted butter (softened)
4 cups (480 g) powdered sugar
4 tablespoons 35% cream
food coloring yellow and blue (7.1 ml of each color)
Note: There are six basic kinds of icing in Patisserie’s world: Fondant, Buttercream, Foam -type icing, Fudge-type icing, Flat-type icings and Royal icing. To make a buttercream icing, there are three basic kinds: Simple Buttercream(we are going to use in our recipe without egg whites), Meringue-type buttercream and French Buttercream.
Instructions: for making cupcakes
Adjust an oven rack to the middle position and turn on the oven to heat it to 350 °F or 180°C.
Line a standard muffin tin with yellow and blue colored paper liners.
Whisk together the flour, sugar , baking powder, and salt in the bowl of a standing mixer.
Add to dry ingredients: extra soft butter, sour cream, egg, yolks, and vanilla. Beat the wet ingredients into the dry slowly increasing the speed to the medium motion until batter is smooth consistency.
Scrape the batter down the sides of the bowl with a rubber spatula and stir by hand until smooth consistency is reached.
Divide the batter evenly between 12 cups by using 60ml ice cream scoop or spoon.
Bake for 20-25 minutes or until the cupcake tops are pale gold and a toothpick inserted into the center comes out clean.
Cool the cupcakes on the wire rack for an hour.
In meantime prepare the buttercream icing.
Instructions: for making buttercream icing
Cream together the butter and previously sieved icing sugar sugar until well blended.
Add cream and mix until light and fluffy.
Divide the icing into two equal amounts.
Add to each icing coloring and mix it well.
Place each piping bag over a tall glass or jar and fill each bag with each colored icing(fill only halfway)
Once your piping bag is filled, remove from the glass and use the side of your hand to press all the frosting down in the bag.
To pipe, hold the bag closed at the top with one hand and gently squeeze, while guiding tip with your writing hand.
To make stars, use a star-shaped nozzle. Squeeze gently to form a star, lifting at same time as squeezing but keeping tip of nozzle in icing. Ease pressure and lift nozzle away.
Have fun decorating!