Pink polka dot cupcakes!
Pink polka dot cupcakes!
Look! Just look at how friendly these cupcakes look! White with pink polka dots! Cupcakes don’t come more friendly or fun than this! You could even mix it up and make multicolored polka dots! How groovy would that be!
I absolutely a-d-o-r-e *thick* icing! A-d-o-r-e! However I have always err-ed on the side of caution when it came to this “ready made icing”! How can icing just come “ready-made?” Surely icing of the freshly-made butter variety is safer? Nevertheless, I decided to take the plunge and try out this “ready-made icing” alternative.
For this recipe I chose to ice the basic vanilla cupcakes, and I have to say in terms of presentation appeal, the ready-made fondant icing definitely gives the cupcakes that extra *something*! I can’t quite put my finger on it, but cupcakes with thick icing just seem to scream “EAT ME!” a whole lot more.
Pink polka dot cupcakes!
Ingredients:
Cupcakes: 225g unsalted butter softened, ¾ cup caster sugar, 1 ¼ cup self-raising flour, 1 tsp baking powder, 4 eggs, 1 tsp vanilla essence.
Icing: ½ cup raw sugar, ½ cup warm water, 500g ready-made white fondant icing, red food colouring
Steps: Preheat the oven to 175 degrees Celsius. Grease/Line 15 paper cases in muffin tins. To make the cupcakes: Combine the butter and sugar and beat together using electric beaters until pale and creamy. Add the flour, baking powder, eggs and vanilla essence, then beat to combine until smooth and pale. Ensure you scrape the edges between beating to ensure the mixture is mixed thoroughly.
Spoon the batter into the cases and bake for 15-20 minutes or until golden and a skewer inserted into the centre of the cupcake comes out clean. Cool in tins for 5 minutes before transferring to a wire rack to cool.
To ice the cupcakes: dust the work surface well with sifted icing sugar. (Keep extra icing sugar on hand, as you will need to re-dust the work area intermittently) Knead the icing until smooth. Take 50g of the icing and add 2 drops of red food colouring, then knead until the icing is an even pink colour. Roll out the pink icing with a rolling pin, then using a small circle cookie cutter, cut out circles.
With the remainder of the icing, form balls of about 2.5cm diameter then roll out with a rolling pin to a thickness of 4mm. To make the syrup: combine ½ cup of raw sugar with ½ cup warm water and stir to dissolve the sugar completely. Brush the syrup onto the top of the cooled cupcake and then drape the rolled out icing onto the cake and smooth down. Trim excess icing with a sharp knife. Stick the pink circles of icing onto the white icing using a small amount of syrup.
Makes 15
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