Where I live, every year has a cake competition for children. These beautiful cupcakes won it for me, and so I wanted to put them on my blog. It will make your kitchen shine, and even better, taste lovely. Mxxx
For the cupcakes:
225g unsalted butter
115g caster sugar
225g self-raising flour
1tsp baking powder
0.5 tsp salt
4 eggs
115ml buttermilk
1tsp vanilla essence
For the icing and decoration:
100g milk chocolate, chopped roughly
2tbsp milk
60g unsalted butter
1oog icing sugar, sieved
300g chocolate bourbons, crushed
170g desiccated coconut, very light green
340g ready-roll white fondant icing
Orange, brown and green food colouring
18 toothpicks
Method:
1. Preheat oven to 175C. Place 18 cupcake cases into muffin tins. Combine all the cupcake ingredients in a medium bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes.Spoon the mixture into the cases. Bake for 20 minutes. Remove the tins from the oven and cool for 5 minutes. Remove the cupcakes and cool on a wire rack. Wait until completely cool before icing.
2. To make the icing, heat the chocolate, milk and butter in a small, heavy saucepan, stirring until melted. Remove from the heat and beat the icing sugar. Ice the top of each cake, and sprinkle with bourbon crumbs. Arrange two parallel rows of green coconut. Split the fondant into thirds(saving some for the middle of the cauliflowers) and tint each a different colour. Shape carrots and cauliflowers from orange, green and some white fondant icing. Arrange on top of each cupcake. Shape a shovel from brown icing-use a toothpick to support the shaft. Position on top of each cake. Enjoy!
Thank you very much Fergal Connolly and Judith Fertig for making such a wonderful 500 cupcakes book! I absolutely love it!
If you would like to buy the amazing 500 cupcakes book, click on the link below.
Brilliant Bakes 