Baking

Colour galore cupcakes

colour galore cupcakes
12 Item
50M

Ingredients

Fluffy mock cream

Method

Colour galore cupcakes

1.Preheat oven to 160°C/325°F. Line 12-hole (⅓ cup/80ml) muffin pan with paper cases.
2.Stir butter, chocolate, sugar and milk in small saucepan over low heat until smooth. Transfer mixture to medium bowl; cool 15 minutes.
3.Whisk sifted flours into chocolate mixture, then whisk in egg. Drop ¼-cups of mixture into paper cases.
4.Bake cakes about 30 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Make fluffy mock cream (see recipe below).
6.Spoon fluffy mock cream into large piping bag fitted with a large fluted tube. Pipe a large star on top of each cooled cake. Top mock cream with mounds of similar-coloured lollies. Finish with candles.

Fluffy mock cream

7.Combine milk, water and sugar in small saucepan; stir over low heat, without boiling, until sugar is dissolved. Sprinkle gelatine over extra water in cup, stand 5 minutes to absorb water then add to pan; stir syrup until gelatine is dissolved. Cool mixture to room temperature.
8.Beat butter and extract in small bowl with electric mixer until as white as possible. While motor is operating, gradually pour in cold syrup; beat until light and fluffy. The mixture will thicken on standing.

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