Kids Cupcakes with Faces

Name: Kids Cupcakes with Faces
Total time: 50 min
Yield: 12
Ingredients: 2 eggs; 1 cup self-rising flour; 0.5 tsp Baking powder; 0.5 cup butter (softened); 0.5 cup sugar; 1 tsp vanilla extract; 2 cups powdered sugar; 3 Tbsps lemon juice; 1 tsp hot water; yellow Food coloring; 0.5 cup unsalted butter; 1.5 cups powdered sugar; vanilla extract; 0.5 Tbsp cocoa powder; pink Food coloring; yellow Food coloring; 1 stick black Licorice (cut into tiny rounds); colored Chocolate bean; jelly bean; white candy melts; pink colored sparkling sugar

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Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Ingredients

for

cakes

For the cupcakes: 2 eggs; 1 cup self-rising flour; ½ tsp Baking powder; ½ cup butter (softened); ½ cup sugar; 1 tsp vanilla extract

For the icing: 2 cups powdered sugar; 3 Tbsps lemon juice; 1 tsp hot water; yellow Food coloring

For the buttercream: ½ cup unsalted butter; 1 ½ cups powdered sugar; vanilla extract; ½ Tbsp cocoa powder; pink Food coloring; yellow Food coloring

For the decoration: 1 stick black Licorice (cut into tiny rounds); colored Chocolate bean; jelly bean; white candy melts; pink colored sparkling sugar

How healthy are the main ingredients?

sugar egg

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Preparation

Kitchen utensils

1 Pot mit Deckel, 1 Bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Slotted spatula, 1 Kitchen twine, 1 Lid, 1 Slotted spoon, 1 Peeler, 1 Fine grater, 1 kleiner Pot

Preparation steps

For the cupcakes: heat the oven to 170C,325F, gas 3. Place paper cases in a 12 hole bun tin.

For the cupcakes: put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.

Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool.

For the icing: sift the icing sugar into a bowl and gradually stir in the lemon juice and water until smooth and thick. Add a few drops of yellow food colouring.

Spread the frosting over the cakes.

For the buttercream: beat the butter in a large bowl until soft. Sift in the confectioners’ sugar and beat well. Stir in the vanilla. Divide between 3 small bowls, leaving 1/4 of the buttercream in the large bowl.

Sift the cocoa into one bowl and beat well. Add pink food colouring to another bowl and beat well. Add yellow food colouring to the third bowl.

Spoon the buttercreams into 4 small piping bags and pipe 'hair' onto some of the cakes.

Decorate the cakes with the sweets, using chocolate buttons and liquorice for the 'eyes'; jelly beans for the' noses' and chocolate buttons for the 'ears'.