Big Yellow Flower Cakes
1 hr 20 min.
- For the cupcakes
- 2 eggs
- ⅔ cup light brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 0.333 cup cocoa powder
- ½ teaspoon Baking powder
- 0.333 cup Chocolate chip
- For the buttercream
- 1 cup unsalted butter
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- green Food coloring
- yellow Food coloring
- 12 chocolate sandwich cookie (Oreo)
How healthy are the main ingredients?egg
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
Sift in the flour, cocoa and baking powder and stir until blended. Stir in the chocolate chips.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft. Sift in the icing sugar and beat until smooth. Stir in the vanilla until blended. Put half the buttercream into another bowl.
Stir a few drops of green food colouring into one half of the buttercream and yellow food colouring into the other.
Put the green buttercream into a piping bag and pipe a whirl on each cake.
Attach a chocolate cookie at an angle in the buttercream.
Put the yellow buttercream into a piping bag with a leaf nozzle and pipe a double layer of 'petals' around each cookie.
Roll out the green sugarpaste on a surface lightly dusted with icing sugar and cut out 12 leaf shapes, marking a line down the centres. Place on the green buttercream.
Chill until ready to serve.