Skull Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
24
- For the cupcakes
- ⅔ cup grated, plain Dark chocolate (60% cocoa solids)
- ½ cup butter
- 0.333 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 1 egg
- 1.333 cups all-purpose flour
- 1 tsp Baking powder
- ½ tsp baking soda
- 1 Tbsp cocoa powder
- ⅜ cup milk
- To decorate
- red paper rose
- 1.333 cups white Sugar paste
- black Food coloring (or piping gel)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 x 12 hole mini muffin tins with paper cases.
2.
Beat together the chocolate and butter in a mixing bowl until soft and creamy.
3.
Gradually beat in the sugar, vanilla and salt until smooth.
4.
Beat in the egg until incorporated. Gradually sift in the flour, baking powder, bicarbonate of soda and cocoa and fold in gently, alternating with the milk, until well blended.
5.
Spoon into the paper cases and bake for about 15 minutes, until springy to the touch. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
Place a paper rose on each cake.
7.
Roll the sugarpaste into 24 smooth balls. Flatten slightly and mould into skull shapes. Place in the centre of the cakes.
8.
With a fine brush, paint details in black food colouring or piping gel as in the photo on the skulls and leave to dry.
