Antjie

Antjie

Thursday, 25 September 2014

Puppy Cupcakes


Puppy Cupcakes
Kids will fall head over "paw" for these adorable puppy cupcakes from Cake Power founder Kate Sullivan. Download and print the dog-ear template for a handy decorating guide. 


Ingredients:  (Makes 24)
  • 2 1/2 cups all-purpose flour 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1 cup (2 sticks) unsalted butter, softened 
  • 2 1/4 cups sugar, plus 1/4 cup for sprinkling 
  • 3 large eggs 
  • 1 teaspoon pure vanilla extract 
  • 1 cup sour cream

For Decorating you will need:
  • Meringue Buttercream
  • 3 to 4 pounds white chocolate fondant
  • Brown gel-paste food coloring 
  • Cornstarch, for rolling fondant
  • Dark Brown Candy Melts, melted according to package directions 
  • Sugar Babies candies or small black jelly beans, halved 
  • Black edible-ink marker 
DIRECTIONS:
STEP 1

Preheat oven to 325 degrees. Line two 12-cup standard-size muffin pans with cupcake liners; set aside.
STEP 2
Sift together flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and 2 1/4 cups sugar until fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla.
STEP 3
Add flour mixture to egg mixture in three additions, alternating with sour cream, beginning and ending with flour mixture. Fill prepared muffin cups with 1/4 cup batter each. Sprinkle remaining 1/4 cup sugar evenly over tops of cupcakes. Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, about 30 minutes.
STEP 4
Let cupcakes cool in pans for 10 minutes before transferring to a wire rack before cooling completely.
STEP 5
Transfer cooled cupcakes to refrigerator; let chill for 10 minutes. Place 2 tablespoons frosting on each cupcake; smooth into a dome-shape on top of each cupcake.
STEP 6
Knead enough gel-paste food coloring into 1 1/2 to 2 pounds of fondant to create desired shade of brown. Lightly dust work surface with cornstarch and roll out fondant. Using a 3-inch round cutter, cut out 24 circles and transfer to a baking sheet; transfer baking sheet to refrigerator and let chill for 5 minutes.
STEP 7
Lightly dust work surface with cornstarch and roll out remaining 1 1/2 to 2 pounds fondant. Using a 1 3/4-inch round cutter, cut out 24 circles and transfer to a baking sheet; transfer baking sheet to refrigerator and let chill for 5 minutes.
STEP 8
Place a 3-inch brown circle of fondant over the top of each cupcake, smoothing with hands. Brush 1 1/2-inch white circles with water; place on top of brown circles, moistened-side down, near the bottom of each cupcake to create the muzzle. Set cupcakes aside.
STEP 9
Place dog ear template on a baking sheet and cover with a sheet of waxpaper. Place melted chocolate melts in a resealable plastic bag; snip corner of bag to create a small (about 1/8-inch) hole. Trace ear shapes from template onto wax paper with melted chocolate; fill in ears with melted chocolate to cover. Transfer to refrigerator until hardened, about 5 minutes.
STEP 10
Using remaining melted chocolate, pipe dots onto each cupcake to create eyes. Use melted chocolate to adhere Sugar Babies or jelly beans to cupcakes to create a nose. Remove chocolate ears from wax paper; use melted chocolate to adhere to cupcakes. Using edible-ink marker, draw a mouth onto each puppy cupcake. Serve.

SOURCE:  The Martha Stewart Show