Clown­ing Around Cup­cakes

Makes 24, Prep and Cook: 2 hours, 30 mins

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 2½ cups self-rais­ing flour Hun­dreds and thou­sands,

to dec­o­rate

HATS 2 x 330g pack­ets royal ic­ing Or­ange food colour­ing gel,

to tint 24 orig­i­nal ice-cream cones 72 Mini Jazz­ies and 24 Jaf­fas,

to dec­o­rate

FROST­ING 400g un­salted but­ter, chopped,

at room tem­per­a­ture 4½ cups ic­ing sugar mix­ture 1 tblsp milk Yel­low liq­uid food colour­ing,

to tint

1 To make hats, place both pack­ets of ic­ing in a small bowl of an elec­tric mixer. Add ²⁄³ cup wa­ter. Beat on low speed un­til smooth and thick. Tint or­ange. Trans­fer to a medium jug. 2 Hold­ing the wide top of each cone, dip into ic­ing to cover com­pletely. Al­low ex­cess to drip away, about 2 min­utes. Stand up­right on two large oven trays lined with bak­ing pa­per. Leave for 1 hour. Re­serve re­main­ing ic­ing. 3 Scrape away ex­cess ic­ing from base of cones. Stick on Jazz­ies us­ing re­served ic­ing as glue. Stand overnight to dry com­pletely. 4 Line two 12-hole muf­fin pans (¹⁄³-cup ca­pac­ity) with pa­per cases. 5 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. 6 Whisk in eggs and flour un­til smooth. Pour into pa­per cases (about 2 tblsps in each). 7 Cook in a moder­ately slow oven (160C) for about 18 to 20 min­utes, or un­til cooked when tested. Stand in pans for 5 min­utes. Trans­fer to wire racks to cool. 8 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 the milk. Tint yel­low. 9 Spoon half the frost­ing into a dis­pos­able pip­ing bag fit­ted with a 2D drop flower pip­ing tip. Twist bag. Pipe around edge of cup­cakes. Re-fill bag with re­main­ing frost­ing. Pipe over first pipe. Sprin­kle with hun­dreds and thou­sands. 10 Pipe a rosette of frost­ing on top of cones. Top with Jaf­fas. Ar­range on cakes.

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