Decorated Animal Cakes
1 hr 20 min.
ready in 1 hr 50 min.
- For the cupcakes
- ¾ cup ground Pistachio
- ⅔ cup caster sugar
- ⅔ cup butter (softened)
- 2 eggs
- 1 ¼ cups self-rising flour
- 5 Tbsps milk
- For the buttercream
- 7 ozs white chocolate
- 1 ⅛ cups unsalted butter
- 2 ¾ cups powdered sugar
- 1 tsp vanilla extract
- To decorate
- 12 large, white Marshmallow
- 24 chocolate sweets
- 1 tube black piping icing
- 12 sugar heart
- 24 mini Chocolate Chip Cookies
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper muffin cases in a 12 hole muffin tin.
Put all the ingredients into a mixing bowl and whisk until well blended. Alternatively, beat well with a wooden spoon.
Spoon into the paper cases and bake for 20-25 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.
For the buttercream: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Beat the butter until soft and creamy. Gradually sift in the icing sugar and beat until smooth. Beat in the chocolate and vanilla. Cover and chill for 20-30 minutes.
Spread the buttercream on the cakes.
Slice the marshmallows in half horizontally through the centres. Place a half on the centre of each cake.
Place 2 chocolate sweets on each cake for the 'eyes'.
Flatten the remaining marshmallow halves and cut out 24 small discs and attach to the chocolate sweets.
Pipe a dot of black icing in the centre of the 'eyes'. Pipe 'mouths' on the large marshmallows. place a sugar heart above the mouths.
Add 2 mini cookies to each cake for the 'ears'.