Ever imagined to eat a dog looking cupcakes? For all animal lovers, this recipe is for you! Don't be afraid, it is not rocket science, you just need the right nozzle and some patience to bake these furry looking treats
Ever imagined to eat a dog looking cupcakes? For all animal lovers, this recipe is for you! Don't be afraid, it is not rocket science, you just need the right nozzle and some patience to bake these furry looking treats. Use different colours icing to recreate your favourite puppies.
Preheat the oven to 160°C fan
and line a cupcake/muffin tray with 12 cases.
Cream together the caster sugar
and butter in a bowl until light and fluffy.
Add the eggs one at a time with a
large spoonful of flour, mixing well in-between each.
Mix in the milk, oil, vanilla
extract and remaining flour.
Fill each case approximately 2/3
full and bake in the oven for 18-20 mins.
Leave the cupcakes in the tray
for 5 mins, then remove and cool on a wire rack.
Buttercream
With a handheld or stand mixer, beat
the butter for 3-5 mins until pale and fluffy.
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.
Beat the buttercream for 5 mins,
then use a silicone spatula to fold and press out any air bubbles.
Divide the buttercream in 3 and
colour one third brown and another third orange.
Add the buttercream to separate
piping bags fitted with #21 and #233 nozzles.
Decorate
Mix together the royal icing
sugar with 1 tsp of water and black gel food colouring. Once smooth, add the black
icing to a piping bag fitted with a small round piping nozzle. We used nozzle
#5. You want the black icing to be thick enough to pipe and hold its shape.
Using the grass piping nozzle (#233),
begin piping buttercream strands around the edge of the cupcake. Keep pressure
on the piping bag as you pull away from the cupcake and then release. This will
give you long strands of buttercream.
Continue piping, working your way
into the middle of the cupcake, overlapping the buttercream strands on the
outer edge as you go. Pipe more layers in the middle of the cupcake to give the
centre more height.
To pipe the ears we used piping
nozzle #21.
Add two edible eyes and a red
chocolate bean for the tongue.
Lastly, pipe a nose using the
black royal icing.
Tips
These cupcakes are not suitable
for dogs.
Add cocoa powder to the brown
buttercream to colour it brown. You may need to add more milk if the
buttercream becomes too stiff.
Get creative and pipe different
dog designs and colours.
