Posts Tagged ‘RSPCA’
I made up about 4 dozen cupcakes for the RSPCA cupcake day this year. Please vote for my creations so I can win a baking pack for my efforts:
I made three different types:
Hello Kitty cupcakes – Vanilla flavour with hint of apple & cinnamon decorated with blue icing and a fondant Hello Kitty and dusted with edible glitter
Rainbow Vanilla Cupcakes – rainbow cupcake (purple, pink, orange) topped with rainbow (yellow, green, blue) buttercream icing and sprinkled with edible glitter
Red Velvet Cupcakes – topped with buttery cream cheese icing, with a sprinkle of red edible glitter and decorated with black cats
Hello Kitty cupcakes
For the Hello Kitty cupcakes, I made the standard cupcake recipe that I use from the Edmonds cookbook and threw in some additional flavours:
- 190g butter, softened
- 2 tsp cinnamon
- 2 tsp vanilla essence
- 1 tsp apple essence
- 1 C caster sugar
- 3 eggs
- 1 ½ C plain flour
- 3 tsp baking powder
- ½ C milk
- Preheat oven to 180°C
- Cream butter, cinnamon, essences and sugar until light and fluffy
- Add eggs, one at a time, beating well after each addition
- Sift flour and baking powder together
- Fold into creamed mixture
- Stir in milk
- Spoon mixture evenly into the prepared mini cupcake pan that has been lined with paper cases
- Bake for 20 mins or until cupcakes spring back when lightly touched
- Transfer to a wire tack to cool down before decorating
- 250g butter
- 400g icing sugar, sifted
- 1 tsp cinnamon
- 1 tsp vanilla essence
- ½ tsp apple essence
- ½ tsp food colouring
Beat all of the above ingredients together until smooth. Divide into thirds and colour each batch as desired
For decoration I created fondant Hello Kitty’s. I made a stencil out of cardboard, rolled the fondant out to about 5mm thick then cut out shapes using a craft knife.
For the features (nose & eyes) I cut out coloured bits from a liquorice allsort using a round piping tip (Steve helped out too), and for the whiskers I chopped up fruit sticks into small strips.
To make the features stick to the fondant I wet the cut out with water then pressed them on. Once dried (by the heater to speed up the drying process) I painted the eyes with black food colouring. Then, when the eyes dried out, I brushed white edible glitter over the kitty. To assemble, I piped the blue icing onto each cupcake then sprinkled with silver edible glitter, then popped on the kitty decoration.
I recommend making fondant decorations at least the day before you plan to use them so they can harden up in time.
For these I made the same recipe as my rainbow cupcakes post. This time round, instead of swirling the mixture before I baking, I evened it out so the cupcake colours stacked on top of each other rather than marbling.
red velvet cupcakes
For these I made Nigella’s red velvet cupcake recipe (see this post). To decorate I piped the icing on top of each cupcake, sprinkled on red glitter the placed on some black cat sprinkles.