Sunday, August 29, 2010

Toadstool Cupcakes

I love being part of a society where you can hold the committee position of Biscuit Wench. My responsibility (as I recall, and correct me if I'm wrong, people who know!) is to bring "delicious baked goods" to rehearsals.

After three weeks of rehearsals three times a week, I finally stepped up today. Considering it was a Sunday and all, I didn't really have an excuse for not bringing anything.

Also, have I sung the praises of this book yet? It is a lifesaver. These cakes were so simple and (more importantly, when you are running late) quick! I've butchered the recipe a little, but it tasted fine and all the cakes were eaten within 10 minutes by some hungry cast members :)


Makes 24 mini cupcakes (or, I imagine, 12 regular cupcakes)

100g unsalted butter
100g self-raising flour
100g caster sugar
2 eggs
50g icing sugar
50g butter
Red food colouring
Other delicious:
White fondant icing OR white choc drops OR slivered almonds OR cachous

1. Preheat oven to 180C and grease cake tins with butter. Do this really well or you will rue your decision later!

2. Combine all the cupcake ingredients and then spoon into the trays and pop them into the oven. The cooking time will vary depending on what size you have made your cakes so keep an eye on them!

3. Getting the cakes out of the tin may prove to be an issue. If you have a silicone cupcake tray, I imagine it isn't so bad *lusts after one*, but I just ran a knife around the edges and pulled them out and it worked quite well.

4. While the cakes are cooling (or cooking!), combine the icing ingredients. It took me quite a lot of red food colouring and they still ended up a bit pink, but this is up to you. Obviously. I'm not in your kitchen stalking you. OR AM I.

5. No, I'm not. Unless you're Tara, in which case I am because we share a kitchen.

6. Ice the cooled cupcakes with your icing.

7. Place your white toadstool spots on the cake. I cut up the slivered almonds into more manageable sizes, but I would have preferred to have little circles cut out of white fondant. WHY MUST THE GROCERY STORE FAIL ME IN MY HOUR OF NEED. Alternatively, you could dot white choc chips on there. Get creative, peeps!

8. Admire your handiwork before popping one in your mouth.

1 comment:

radbiscuits said...

The problem of How To Get Icing Properly Red is one which will plague bakers forever. (Until they can get their hands on gel colourings)