Kids and adults alike will love these Sorting Hat cupcakes. Bite into these novel cakes to reveal which house you belong to. Perfect for Halloween!
Ingredients
For the cakes
3
medium eggs, lightly beaten
175 g
unsalted butter, softened
175 g
light soft brown sugar
125 g
self-raising flour
50 g
cocoa powder
To decorate
175 g
milk chocolate cocoform modelling paste, we used Squires Kitchen
Cocoa powder, to decorate
For the buttercream icing
200 g
butter, softened
350 g
icing sugar, sifted
Red, green, blue and yellow food colouring
Directions
- Preheat oven to 180°C (160°C fan) mark 4. Line a 12-hole cupcake tin with paper cases.
- Put all the cake ingredients into a large bowl. Add 4tbsp water from a freshly boiled kettle and beat with an electric hand whisk until smooth and combined. Divide evenly between the cases. Bake for 20min, or until a skewer inserted into the centre of one comes out clean. Remove from tin and cool on a wire rack.
- Meanwhile, make the sorting hats. Measure out 60g (21/2oz) cocoform for the hat bases and divide into 12 grape-sized pieces. Roll each piece to a circle 3mm (1/4in) thick. Stamp out with a 25mm (1in) round cutter, and bend and mould the edges gently to create a 3D rippled effect. Divide the remaining cocoform into 12 and mould between your fingers into cones. Bend the tips over slightly and cut the bottom of each cone to make a flat base. Sit a cone on each circular base and press together to seal. Carve a face into each hat with a toothpick and set aside.
- Make the buttercream icing. Beat the butter and icing sugar together until pale and fluffy. Fill a piping bag, fitted with a fluted nozzle, with 3/4 of the icing. Divide the remaining icing between four separate bowls. Add a different food colouring to each and mix well.
- When the cakes are completely cool, carve a large hole in the top of each cupcake, reserving the sponge. Spoon coloured icing into the holes (one colour per cake) and place the reserved sponge back on top.
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