Puppy Cakes with Icing

Name: Puppy Cakes with Icing
Total time: 2 h
Yield: 12
Ingredients: 0.667 cup butter; 0.667 cup superfine caster sugar; 3 eggs (beaten); 1 tsp vanilla extract; 1 cup self-rising flour (sifted); 1 Tbsp milk; 0.5 cup butter; 0.5 cup vegetable Shortening; 4.5 cups powdered sugar; 1 Tbsp boiling water; 1 tsp vanilla extract; 1.5 cups black Sugar paste; 0.25 cup red Sugar paste; 0.333 cup white Sugar paste; 1 tube black piping icing (or gel)

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Difficulty:

moderate

Difficulty

Preparation:

2 h.

Preparation

Ingredients

for

cupcakes

For the cupcakes: ⅔ cup butter; ⅔ cup superfine caster sugar; 3 eggs (beaten); 1 tsp vanilla extract; 1 cup self-rising flour (sifted); 1 Tbsp milk

For the buttercream: ½ cup butter; ½ cup vegetable Shortening; 4 ½ cups powdered sugar; 1 Tbsp boiling water; 1 tsp vanilla extract

To decorate: 1 ½ cups black Sugar paste; ¼ cup red Sugar paste; 0.333 cup white Sugar paste; 1 tube black piping icing (or gel)

How healthy are the main ingredients?

egg

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until blended.

Sift in the flour and gently stir into the mixture with the milk, until combined.

Spoon into the paper cases and bake for 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.

For the buttercream: whisk together the butter, shortening and icing sugar until smooth. Whisk in the boiling water and vanilla extract and mix until thick.

Spread on the cakes, reserving some for piping.

To decorate: roll 12 balls of black sugarpaste for the noses. Flatten slightly and make indentations with a cocktail stick. Place in the centre of the cakes.

Roll 24 pieces of black sugarpaste into balls and press out to elongate into ovals for the ears. Place on the cakes, as in the photo.

Roll 12 small balls of red sugarpaste and flatten for the tongues. Mark a line down the centre of each and place on the bottom edge of the cakes.

10.

Roll 48 small balls of white sugarpaste, flatten slightly and attach to the ears with a dab of water.

11.

Pipe the eyes and mouth with black piping icing.

12.

Put the remaining buttercream in a small piping bag with a star nozzle and pipe a small swirl between the ears.

13.

Pipe a swirl on either side of the noses.