Now it is December I couldn't resist making these easy penguin cupcakes. They are nearly too cute to eat! All you need is some round cutters (I got a great set from Sainsburys which have a range of different sized circles for less than £5.)
Here are a few tips for making these cupcakes even easier. Firstly metal cutters are much better than plastic ones. They will cut through the icing better. Having been on a cake decorating course, I found out that preparing your icing will help. You will need to prepare your icing the night before. To make your ready coloured icing easier to handle and hard enough to stay in shape, you want to knead in 1/4 tablespoon of CMC to every 100g. When you use the icing the next day you need to knead it until it feels like chewing gum. This is basically mixing in edible glue and it will make the icing harden. It means that you can curl the wing tips of the penguin up. The cake decorator also recommended using Renshaw icing, as she feels this is the best. Having used the supermarket brands and Renshaw, I think she is right.
Easy Penguin Cupcakes
- 2 eggs
- 4oz caster sugar
- 4oz self raising flour
- 4oz butter
- Frosting or buttercream
- Black icing (prepared with CMC)
- White icing (prepared with CMC)
- Yellow icing (prepared with CMC)
For The Topping
- Mix all the cake ingredients together and evenly distribute between 10 cupcake cases.
- Bake at 180C for around 10mins until a skewer comes out clean.
- Allow to cool.
- Top with frosting.
- You will need the following shapes:
- Cut out a black icing circle that is slightly larger than the top of your cupcake and place this over the frosting.
- Cut a smaller circle in white and place this to the bottom. Use edible glue or water to stick this on.
- Cut the same size circle in black and cut this in half to make the wings.
- Add icing eyes, beak and feet. Watch the video below to help you out.
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