Rugby cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 150 g Butter (unsalted)
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range) beaten
- 100 g Self-raising white flour
- 25 g Cocoa powder
For the buttercream
- 50 g Butter (unsalted)
- 175 g Icing sugar
- 1 tsp Green food colouring
For the decoration
Find similar in:
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1
Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cup cake tray with 12 paper cupcake cases.
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2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined golden caster sugar
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3
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 3 Egg(s) (free range) beaten
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4
Stir in the flour and cocoa powder until smooth.
For this step you'll need:
- 100g Self-raising white flour
- 25g Cocoa powder
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5
Place a heaped dessert-spoon in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
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6
Allow the cupcakes to cool completely.
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7
To make the butter cream: Mix the butter and icing sugar together until light and fluffy adding a drop of boiling water if necessary to loosen the mixture.
For this step you'll need:
- 50g Butter (unsalted)
- 175g Icing sugar
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8
Add a drop of green food colouring into the buttercream and mix well until you get an even colour. Spread the buttercream onto the cooled cupcakes.
For this step you'll need:
- 1tsp Green food colouring
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9
Roll a little chocolate or brown coloured sugar paste into small oval shapes and place on top of the cupcakes. Roll thin strips of white ready to roll icing and arrange over the rugby balls, then pipe the stitching with white designer icing.
For this step you'll need:
- 100g Brown/chocolate sugar paste icing
- 50g White sugar paste icing
- Designer icing (white)