Chocolate Penguin Cakes
- For the cupcakes
- 2 cups all-purpose flour
- ½ cup superfine caster sugar
- 2 teaspoons Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup butter (melted)
- 1 teaspoon vanilla extract
- 0.333 cup Chocolate chip
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
Whisk together the egg, milk, butter and vanilla. Stir into the dry ingredients with the chocolate chips until combined.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
To decorate: heat the apricot jam gently until melted. Brush lightly over the cakes.
Roll out the chocolate sugarpaste on a surface lightly dusted with icing sugar and cut out 12 discs, the same diameter as the cakes Press a disc onto each cake and brush the discs lightly with apricot jam.
Cut out 24 small 'arms' and attach to the cakes with a dab of jam. Reserve the trimmings.
Roll out the red sugarpaste as before and cut out 12 oval shapes for the 'bodies'. Attach to the lower part of the cakes, on top of the chocolate sugarpaste.
Knead the orange food colouring into about 2/3 of the white sugarpaste. Roll out as before and cut out 12 'noses' and 24 'feet'. Attach to the cakes with a dab of jam.
Roll out the remaining white sugarpaste and cut out 24 tiny stars for the 'eyes'. Attach to the cakes with a dab of jam.
Roll out the chocolate sugarpaste trimmings and cut out 24 tiny triangles. Attach to the eyes with a little jam.
Roll the remaing orange sugarpaste trimmings into tiny balls and attach in the centre of the 'eyes' with a dab of jam. Leave to dry.