1 hr 25 min.
- For the cupcakes
- 2 large eggs
- ⅔ cup light brown sugar
- ½ cup unsalted butter (melted)
- 1 cup milk
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon Baking powder
- To decorate
- 2 cups pink Sugar paste
- powdered sugar
- ¾ cup white Sugar paste
- 1 cup grey Sugar paste
- ¾ cup black Sugar paste
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Whisk the eggs and sugar in a mixing bowl until combined. Whisk in the butter and milk, followed by the vanilla.
Sift in the flour, cocoa and baking powder and stir until blended.
Spoon into the paper cases and bake for 20-25 minutes, until just firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until creamy. Sift in the icing sugar and beat until smooth. Beat in the vanilla.
Spoon into a piping bag and pipe a swirl on each cake.
To decorate: roll out the pink sugarpaste on a surface dusted with icing sugar. Cut out rounds slightly smaller than the diameter of the cakes and place on the buttercream.
Cut out shapes from the remaining pink sugarpaste and arrange on the cakes as in the photo.
Roll out the white sugarpaste thinly as before and cut out smaller rounds with a crimped-edged cutter. Brush lightly with water and place on top top of the pink sugarpaste rounds.
Roll thin 'sausages' of grey sugarpaste for the dumbells and arrange on the cakes. Roll small coils of grey and black sugarpaste and tiny discs of black sugarpaste and attach to the grey strips with a little water. Leave to dry.