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Wednesday, 29 April 2020
Sloth cupcakes for 13th blog anniversary
The cupcake recipe is one that she has made before and also kept a friend company on face time while they made it. She asked what flavours E would like. When he said spice and caramel, she decided to add cinnamon and a hint of mixed spice. Those cupcakes smelled amazing.
Then we added fondant faces. Sylvia did most of the work bu I helped a bit. We kneaded colour into the fondant and rolled it out without it getting too sticky (thanks to a pinch of icing sugar), covered it up without it getting too dried and had fun drawing on the mouths in different expressions. Sylvia and I have come a long way since we first started playing with fondant at the start of last year. (And I was pleased we still had some black fondant leftover from the cats.)
We also bought oreos for the eyes but reverted to fondant after a trial. So we ate too many and then I opened a tin of chickpeas to eat plain because we needed something savoury. We ate late that night - just chopped vegies, grated cheese and tacos, all scattered with a little taco seasoning that had been sitting in my shelves too long! I read that we should create some fun memories in lockdown and I think making these cupcakes might be a moment to remember!
More animal shaped cakes on Green Gourmet Giraffe:
Animal cupcakes: chicks, pigs, frogs and mice
Butterfly cake (2)
Green Giraffe cake
Owl and spider cupcakes
Viking cat cake
How to make sloth cupcakes
You will need:
Cupcakes (see below)
Caramel buttercream (see below)
Brown food colouring (or more cocoa, black and red food colouring)
Bullets or black jelly beans
Edible black marker or black icing in a bag with a thin writing tip.
Knead a spoonful or two of cocoa into a good handful of white fondant to make it light brown. Stamp out circles slightly smaller than the cupcake top. For each circle cut out 2 leaf shaped pieces to be under the eyes. I used a piece of cardboard cut into the shape I wanted so I could have them all similar size and used scissors to cut around them. Cover and set aside.
Take a good handful of white fondant and mix in colouring to make it a darker brown. (We did not have brown food colouring so I mixed in cocoa, a little black and a little red food dye). Stamp out circles the size of the cupcakes (one each for each of the lighter brown circles). Cover and set aside.
Spread caramel buttercream on a cupcake. Top with a circle of darker brown fondant, then use a small amount of water to stick on a smaller light brown fondant (have a small bowl of water to stick on the other pieces of fondant). Push a bullet or jelly bean in the middle of the light brown circle to make the nose, then place a leaf shape either side. Roll a two black circles to be on the leaves and then white dots to place on the black to make eyes. Use edible black marker (or black icing in a bag with a writing tip) to draw the mouth. We did different expressions for fun. Repeat with the rest of the cupcakes. If you run out of fondant or energy these cupcakes taste amazing with caramel buttercream and no fondant.
Vanilla Spice Cupcakes
Adapted from Life, Love and Sugar
Makes 20-24 cupcakes
2 1/2 cups plain white flour
2 cups sugar (we used caster sugar)
3 tsp baking powder
1 tsp cinnamon
1 tsp salt
1/4 tsp mixed spice
1 cup milk (we used soy)
1/2 cup vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup water
Line 2 x 12 cupcake tins with papers and preheat oven to 180 C.
Mix dry ingredients in a large bowl. Whisk together the wet ingredients in a small bowl. Fold the wet ingredients into the dry ingredients. (This could all be done with electric beaters but we did it by hand.)
Spoon mixture into cupcake papers, filling them about a third. Bake for 20-25 minutes or until a skewer comes out clean. I found these cupcakes damp by the next day so they are made to be frosted or need to be baked longer.
Adapted from the Australian Women's Weekly Birthday Cake Book
Makes enough for 24 cupcakes if you spread with a knife not a piping bag!
1 1/2 cups icing sugar (confectioners sugar)
3 tbsp caramel sauce
1 tbsp milk
Using electric blenders, beat butter until creamy. Gradually add the icing sugar. Then beat in the caramel sauce and milk.
On the Stereo:
Marvin the Album: Frente