Baby Feet Cupcakes

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Baby Feet Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation

Ingredients

for
12
For the cupcakes
1 ½ cups
¾ cup
superfine caster sugar
½ teaspoon
3
cup
plain Yogurt
¾ cup
butter (melted)
For the buttercream
1 cup
4 cups
For the feet
1 ⅛ cups
How healthy are the main ingredients?
eggYogurt

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Mix the flour and sugar together in a mixing bowl.
3.
Beat together the eggs, rosewater and yoghurt, then pour into the dry ingredients with the melted butter. Mix together until just combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool for 5 minutes in the tin, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft and creamy. Beat in the cream and rosewater until blended.
6.
Spoon into a piping bag with a shell nozzle and pipe in rows on the cakes, as in the photo.
7.
For the feet: mould pieces of pink sugarpaste into 24 little 'feet', pinching out the ends to form 'toes'. Alternatively, press into a silicone mould to achieve the shape. Place 2 feet on each cake.