Back to School Cupcakes
- For the cupcakes
- ⅔ cup
- ½ teaspoon
- ½ cup
- ½ cup
- 1 teaspoon
Food coloring (green, blue, yellow)
- To decorate
- ⅞ cup
blue Sugar paste (white, green, yellow, red, white, black)
- 3 tablespoons
Apricot Jam (warmed)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10 paper cases in a bun tin.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon. Divide the mixture between 3 bowls and stir a few drops of food colouring into each bowl.
Spoon each mixture into the paper cases and swirl lightly together with a skewer. Bake for about 20 minutes until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
Roll out the blue sugarpaste on a surface dusted with icing sugar. Cut out small rounds with a crimped- edged cutter, slightly smaller than the diameter of the cakes.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
For the pencils: roll out some of the coloured sugarpastes thinly on a surface dusted with icing sugar.
Roll some white sugarpaste onto a wooden skewer, making a 'point' at one end to represent the pencil tip. Cover this with thinly rolled out coloured sugarpaste and smooth it over make it look like a pencil, leaving some white sugarpaste exposed at one end. Cover the pencil tip with coloured sugarpaste, attaching with a little water.
Pipe writing icing around the end of the pencils. Leave to dry, then place on the cakes.
Mould some red sugarpaste into rectangles and repeat with white and black sugarpaste. Place on the cakes and add 'writing' with the black piping icing. Mould red sugarpaste into strips and attach around the edges of the black sugarpaste with a little water. Add ‘writing’ or numbers with white piping icing. Leave to dry.