Baby Feet Cupcakes
1 hr 20 min.
- For the cupcakes
- 1 ½ cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- ½ tsp Rose water
- 3 eggs
- ⅜ cup plain Yogurt
- ¾ cup butter (melted)
- pink Food coloring
- For the buttercream
- 1 cup unsalted butter
- 4 cups powdered sugar
- Rose water
- For the feet
- 1 ⅛ cups pink Sugar paste
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Mix the flour and sugar together in a mixing bowl.
Beat together the eggs, rosewater and yoghurt, then pour into the dry ingredients with the melted butter. Mix together until just combined.
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.
For the buttercream: beat the butter until soft and creamy. Beat in the cream and rosewater until blended.
Spoon into a piping bag with a shell nozzle and pipe in rows on the cakes, as in the photo.
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.