Sugar Duckling Muffins
1 hr 35 min.
- For the cupcakes
- 1 ⅔ cups all-purpose flour
- ½ cup Almond flour
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 2 eggs
- ½ teaspoon Almond extract
- ½ cup sugar
- ⅜ cup sunflower oil
- ½ cup plain Yogurt
- For the buttercream
- ¾ cup unsalted butter
- 3 cups powdered sugar
- 1 pinch cream of tartar
- 1 teaspoon vanilla extract
- turqoise Food coloring (or food coloring powder)
- To decorate
- white Sugar pearls
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Mix together the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
Whisk the eggs and almond extract lightly in a mixing bowl. Stir in the sugar, oil and yoghurt and mix well.
Stir in the dry ingredients and stir until only just combined.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
For the buttercream: beat the butter in a bowl until very soft. Sift in the icing sugar and cream of tartar and beat well. Beat in the vanilla and food colouring until smooth.
Spread the buttercream on the cakes.
For the ducks: roll 12 medium size balls of yellow sugarpaste. Pinch one side to elongate to form t he tail.
Roll 12 smaller balls of yellow sugarpaste for the heads and attach to the medium balls with a little water.
Mould 12 small wedges and 12 small trianges of orange sugarpaste for the duck bills. Curve in the sides of the triangles. Attach the bills to the heads with a little water.
Press in the chocolate chips for the eyes. Make hollows in the buttercream and place the ducks on the cakes.
Lightly press sugar pearls around the edges of the cakes.