Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Birthday Cupcakes September 22, 2012

I made these for my Granddaughter to give to her Daddy. Happy Birthday Merv!

The cupcakes were made using a basic cupcake mix along with a basic buttercream mix, before topping buttercream and fondant shapes.

Thanks again to Elsie ( another Granddaughter) for letting me borrow her Play Doh cutters 🙂

 

Ingredients for the cupcakes

 

110g butter, at room temperature

225g sugar

2 eggs

150g self raising flour, sifted

125g plain flour, sifted

120ml milk, at room temperature

1 tsp vanilla extract

 

Method Pre heat the oven to 180C/gas mark4 and line a muffin tin with paper cases.

In a mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl. Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk  and beat again. Repeat these steps until all the flour and milk have been added.

Spoon the mixture into the cake cases, filling them to about two-thirds full. Bake for about 25 minutes or until slightly raised and golden brown. Once removed from the oven leave in the tin for 5-10 minutes before transferring to a wire rack to cool completely.

 

Ingredients for the buttercream

 

110g butter, at room temperature

60ml milk, at room temperature

1 tsp vanilla extract

500g icing sugar, sifted

 

In a bowl beat the butter, milk, vanilla extract  and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy.

For the above cupcakes I only used half of the buttercream ingredients.

 

To decorate I first spread the buttercream over each cupcake, before adding cut out ready to roll fondant circles of different colours. I then added the fondant stars and letters. I then made the little fondant man by rolling a small piece of fondant into a U shape. Attach a small piece of fondant the end of each leg for the shoes. Make a small sausage shape to use for the arms and a tiny piece of fondant for a nose. Roll a piece of fondant into a ball then shape it into a body to add to the closed end of the U, roll a smaller piece of fondant to use as the head (luckily my Son-in-Law is bald so I didn’t have to worry about making hair :-))). I used a cocktail stick to make indentations for the eyes then using a tiny paint brush coloured the indentations using writing icing, I then used a small lid and at an angle pressed it onto the face to make the smile, then coloured the mouth in the same way as the eyes.

To ‘stick’ the fondant shapes together, I used a small paint brush and dabbed them with water before putting them together. I did the same with the little man, but just to make sure he didn’t fall apart I pushed a cocktail stick up through him, leaving enough stick poking out so that it could then be pushed down through the cupcake 😉

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Marshmallow Sheep Cupcakes July 23, 2012

Kiddies love cupcakes so why not try turning the cupcakes into animals, sheep maybe?

Makes 10-12

Ingredients

125gbutter or margarine, at room temperature

125g caster sugar

2 eggs

125g self raising flour

1/4 tsp baking powder

For the butter cream

225g icing sugar

100g soft butter, at room temperature

1Tbsp milk

1/2 tsp vanilla extract

Alternatively you can use ready prepared vanilla frosting.

To decorate

Large marshmallows

Mini marshmallows

Black writing icing

Method

Preheat oven to 175C/gas mark 4.

Line a muffin tin with paper cases. Put the butter, sugar, eggs, flour and baking powder into the bowl and beat until smooth.

Divide the mixture between the paper cases
and bake for about 20 minutes or until golden brown and springy to touch.

Remove from the oven and allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

While the cupcakes are cooling you can prepare the butter cream. Beat the butter in a large bowl until soft. Add half the icing sugar and beat again until smooth. Add the remaining icing sugar, the milk and a few drops of vanilla extract.

Once the cakes are cold, swirl icing on top of the cupcakes and decorate them.

Simply cut large marshmallows in half to for the faces and ears, push into place on the butter cream, add mini marshmallows, pushing them in slightly all over the butter cream. With the black writing icing, add the eyes nose and mouth.

 

 
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