I’m so proud of these little cupcakes. There’s room for improvement certainly. Next time I would use a slightly larger cutter to cut the piece of fondant that covers the top of the cupcake. I would also knead the black fondant a little more before modeling the cat too, just to get a smoother body. I have to admit to having had the packet of black fondant in my cupboard for slightly too long so it had gone a little hard around the edges, even though it was sealed in the packet.
I actually made 9 cupcakes but only managed to decorate three of them. Little Miss Spice was decorating the other ones and of course she kept trying to get her hands on the ones I had. When it came to eating them, as always she chose to eat the ones I’d decorated and I ate the ones she’d ‘decorated’.
The cupcake recipe was the from the Compendium of Cake Decorating Techniques by Carol Deacon. I used the quantities to make a small pound cake (15cm) but also added some vanilla extract. The cupcakes turned out to have a delicious quite strong vanilla flavour which I loved. It’s definitely a recipe I’ll use again for either a plain cake or cupcakes I plan to decorate. In fact, I’ve already used it again but flavoured with lemon.
For the cat cupcake I took the idea from the Deacon book and just made a sausage shaped piece of fondant and then curled it around. I pulled some fondant out to make the ears, used a small knife to make the eyes and then made a long worm-like piece as a tail.
120g butter, at room temperature
120g caster sugar
175g self-raising flour
1 tbsp milk
1 tsp vanilla extract
Black fondant icing
White fondant icing
How to Make Black and White Animal Cupcakes
1. Cream the butter and sugar together and beat until light and creamy. Beat in the eggs, milk and vanilla and then fold in the flour. Alternatively beat all the ingredient together using a food mixer.
2. Spoon the mixture into cupcake cases and bake in the oven at 150C for 20 minutes. Test with a skewer to see if they are done. Cool on a wire rack.
3. Heat the jam in a microwave and brush a thin layer on top of each cupcake to help the fondant to stick.
4. Cut out circles of fondant to put on each cupcake.
5. To make the cat, see my description above.
6. To make the polar bear, cut out a large circle and two curved triangles from the white fondant. From the black fondant cut out a small black circle for the nose and two roll two tiny pieces between your fingers to make the eyes. Use a little water to stick the fondant onto the cupcakes and then draw the mouth by pressing in with a knife and using a drinking straw to indent the curved bit.
7. To make the sheep, just cut out pieces of fondant in the right shapes and stick them on using water as above. Use something thin and sharp to make the nostril holes. If you are making a lot of sheep cupcakes you can make templates out of card for the sheep’s face and ears to make it easier to get all of the pieces the same size. Just make sure the card is clean and cut around it.
I am linking these to Tasty Tuesdays at Honest Mum and to Family Foodies with the theme Let’s Get Baking, hosted by Eat your Veg and Bangers and Mash. As they contain eggs I am also linking them to Belleau Kitchen’s new challenge, Simply Eggcellent.