Dino Cup­cakes

Makes 24, Prep and Cook: 1 hour

New Idea - - New Food Ideas -

175g un­salted but­ter, chopped 1½ cups wa­ter 1½ cups caster sugar ¼ cup co­coa pow­der 1 tsp bi­car­bon­ate of soda 3 eggs, lightly beaten 2 cups self-rais­ing flour 24 lolly straw­berry clouds and

24 lolly blue­berry clouds

FROST­ING 550g un­salted but­ter, chopped,

at room tem­per­a­ture 5½ cups ic­ing sugar mix­ture 1 tblsp milk Green liq­uid food colour­ing, to tint

1 Line two 12-hole muf­fin pans (¹⁄³-cup ca­pac­ity) with pa­per cases. 2 Com­bine but­ter, wa­ter, sugar and sifted co­coa and soda in a large saucepan. Stir over a medium heat un­til sugar is dis­solved and but­ter is melted. Bring to boil. Trans­fer to a large bowl. Stand, whisk­ing oc­ca­sion­ally, un­til cooled. 3 Whisk in eggs and flour un­til smooth. Pour evenly into pa­per cases (about 2 tblsps in each). 4 Cook in a moder­ately slow oven (160C) for about 20 to 25 min­utes, or un­til cooked when tested. Stand in pans for 5 min­utes. Trans­fer to wire racks to cool. 5 To make frost­ing, beat but­ter in a large bowl of an elec­tric mixer un­til pale and creamy. Beat in ½ cup sugar at a time un­til smooth. Beat in milk. Tint green. 6 In two batches, pipe frost­ing onto cup­cakes in a spi­ral pat­tern, start­ing from the edge, us­ing a pip­ing bag fit­ted with a 15mm plain noz­zle. 7 Cut lolly clouds in half cross­ways. Ar­range on cup­cakes, as pic­tured.

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