Granny's Kitchen

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

Bumble Bee Party Cupcakes August 11, 2013

Bee

Well it’s been said that there aren’t many bumblebees about, so I thought I’d put that right 🙂

Makes 12 – 16

Ingredients for the cupcakes

200g plain flour, sifted

2 tsp baking powder

250g sugar

1/2 tsp salt

100g butter

3 eggs

100ml milk

1 tsp vanilla extract

Method

Pre heat the oven to 180C/gas 4.  Beat the butter and sugar until fluffy. Add the eggs, one at a time, beating slightly after each addition. Add the milk, vanilla extract, salt, baking powder and flour and beat until well combined. Pour all the batter into a jug, to make it easier to handle.

Place paper cases into a muffin tin, carefully pour the batter into the cases.

Bake for 20 – 25 minutes until springy to the touch and lightly browned. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Ingredients for the white chocolate buttercream

87g white chocolate

112g butter

1 dessert spoonful milk

1/2 tsp vanilla extract

125g icing sugar, sifted

Method

Melt the chocolate in a bowl in the microwave until smooth and of a thick pouring consistency. A general rule would be to heat at 30 second intervals on medium, stirring in between, to avoid burning the chocolate. Once melted, leave to cool slightly.

Beat the butter, milk, vanilla and icing sugar until smooth. Add the melted chocolate and beat again until thick and creamy, if it looks too runny to use when trying to ice cakes, simply keep beating – this will thicken the icing.

Spread a little buttercream on each of the cupcakes, making sure it has a smooth finish.

Ingredients for the decoration

500g ready to roll chocolate brown fondant

270g ready to roll yellow fondant

70g ready to roll black fondant

either spaghetti or mung bean noodles

Method

Roll out the chocolate fondant to about 3mm thick. Using a round cutter the same size as the top of the cupcakes, cut out 12 circles and place one on top of each of the cupcakes.

Roll out the yellow fondant to 3mm thick and cut three 10 by 1cm strips for each cupcake. Stick the strips on the cupcake with a dab of water. Trim the edges with a sharp knife.

Use two 1.5cm long pieces of spaghetti or mung bean noodles for the antennae. Roll two tiny balls of yellow fondant and stick them on the ends of the spaghetti. Shape a small cone from the black fondant and stick it onto the cupcake with a little water for the stinger.

Indent two holes for the eyes. Using a drinking straw or piping nozzle, mark the mouth. Roll out tiny balls of white fondant and stick them in the eye indents. Using a tiny amount of black fondant, roll out even smaller balls and stick them on top of the white’s of the eyes. Poke in the antennae.

Hope you get a buzzzzz out of making these 🙂

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Strawberry Cupcakes for a Little Star June 30, 2013

Stars 2 Elsie Sports Day

 

 

Star cupcakes for a star of a Granddaughter, whose Sports Day I couldn’t go to, thought I’d add the photo of her for you to see to 🙂

 

Ingredients

 

55g butter, room temperature

112g caster sugar

1 large egg

75g self raising flour, sifted

63g plain flour, sifted

50ml milk, room temperature

1 tsp strawberry flavouring

1 tsp red food coouring

 

Preheat oven to 180c/gas 4 and line a muffin tray with paper cases.

Cream together the butter and sugar until it’s pale and smooth. Add the egg, mixing for a couple of minutes.

Combine the two flours in a separate bowl. Put the milk in a jug and add the strawberry flavouring 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.

Add the food colouring and stir in to make swirls rather than a solid colour.

Spoon into cake cases and bake for about 25 minutes until slightly raised and golden brown.

Leave in the tin for 10 minutes before placing on a wire rack to cool completely.

 

To decorate

 

75g butter

174g icing sugar

1/2 tsp strawberry flavouring

250g blue ready to roll fondant

250g yellow ready to roll fondant

 

Method

 

In a bowl, beat the butter until soft.

Sift in the icing sugar and beat well, add the strawberry flavouring and beat again until you have a soft fluffy consistency.

Spread buttercream over each of the cupcakes.

Roll out coloured ready to roll fondant and use the cutters of your choice. Shapes can be put straight onto the butter cream. If you want to add extra shapes to the fondant you’ve already placed, just dab with a little water to help them stick.

I hope your little ones had a fab sports day too!

 

 
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