Snowy Bear Cakes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- 1 cup Shredded coconut
- ½ cup caster sugar
- ½ cup chopped almonds
- 1 ½ tsps Baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup Coconut milk
- 4 Tbsps sunflower oil
- 1 tsp vanilla extract
- To decorate
- 48 white Marshmallow
- 48 white Mini Marshmallow
- 2 tubes dark chocolate writing icing
- chocolate sugar sprinkles
- For the topping
- 2 cups powdered sugar
- 2 Tbsps lemon juice
- 1 tsp hot water
- 2 cups Shredded coconut
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
2.
Mix together the flour, coconut, sugar, almonds, baking powder, bicarbonate of soda and salt in a mixing bowl.
3.
Whisk together the coconut milk, oil and vanilla until blended. Pour into the flour mixture and stir until just combined.
4.
Spoon into the paper cases and bake for about 15 minutes until risen and golden. Cool in the tins for a few minutes, then place on a wire rack to cool completely.
5.
To decorate: cut 12 marshmallows in half horizontally. Pipe the 24 halves with chocolate 'paw' markings. Pipe chocolate dots for the 'paw' markings on 24 whole marshmallows and leave to set.
6.
Pipe the remainingwhole marshmallows with a' nose' and sprinkle with chocolate strands, then leave to set.
7.
Pipe chocolate circles on 24 mini marshmallows and sprinkle with chocolate strands for the 'eyes'.
8.
Pipe the remaining mini marshmallows with small dots for the ears.
9.
For the topping: sift the icing sugar into a bowl and gradually beat in the lemon juice and water until smooth.
10.
Spoon a little icing on each cake and smooth level with a palette knife. Sprinkle with coconut.
11.
Attach the paws, (use the whole marshmallows for the lower paws and the cut halves for the upper paws) eyes, nose and ears with a dab of icing and leave to set.
