Birthday Cupcakes

Directions

Fondant Toppers

1. Sift the fondant icing into a large bowl

2. Add the mini marshmallows into a microwaveable bowl and pop them into the microwave on a high heat setting for 1 min

3. Stir the marshmallows and heat for a further 20 seconds. Stir until no lumps remain

4. Mix the water into the melted marshmallows and add them to the fondant icing sugar

5. Combine the melted marshmallows with the fondant icing sugar using either the dough hook on a stand mixer or with a silicone spatula

6. Once the fondant begins to come together, knead it with your hands for approx 10 mins

7. Add more water if the fondant is too dry and more fondant icing sugar if it’s too wet. The consistency shouldn’t be sticky or it will stick to the embosser

8. Divide the fondant into the same number of colours you are using

9. To colour the fondant, dip a cocktail stick or the tip of a knife into the gel food colouring and spread it on one area of the fondant. Start with a small amount, you can always add more later if needed

10. Fold the fondant over the food colouring and start stretching and folding. Continue doing this until you have an even colour throughout the fondant

11. Dust your work surface with royal icing sugar and roll out the fondant until it is 3mm thick

12. Lightly dust the top of the fondant with fondant icing sugar, take your embosser and place it on the fondant and press down

13. Roll a rolling pin across the embosser applying pressure as you go

14. Carefully remove the embosser and cut out the embossed fondant using a 3 inch round cookie cutter

15. Set aside the fondant toppers and allow to air dry overnight

16. If painting the fondant toppers, use edible paint and a food safe paint brush

Cupcakes

1. ·       Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases

2. Cream together the caster sugar and butter in a bowl until light and fluffy

3. Add the eggs one at a time, mixing well in-between each

4. Mix in the milk, vanilla extract and flour

5. Fill each case approximately 2/3 full and bake in the oven for 20-22 mins

6. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack

7. Once cool, hollow out the middle of each cupcake and fill with mini Smarties. Place half the piece of cupcake you removed back on top, covering over the Smarties

Buttercream

1. With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy

2. Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar adding the vanilla extract and milk at the same time

3. Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles

4. Pipe a single layer of buttercream onto the cupcakes

5. Place the fondant toppers on top and enjoy

Tips

1. Use a soft pastry brush to dust off any fondant icing sugar on your fondant toppers

2. If you want all your fondant to be pink, use pink mini marshmallows

3. To hollow out the middle of the cupcakes, use an apple corer or the end of a large piping nozzle. You ideally want to go about two thirds of the way down, be careful not to go all the way to the bottom of the cupcake