Football cupcakes - recipe
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Prepare
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Serves
12 -
Cook
-
Skill
Easy
Ingredients
For the cakes
- 150 g Butter (unsalted)
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 125 g Self-raising white flour
- 25 g Cocoa powder
For the buttercream
- 50 g Butter (unsalted)
- 175 g Icing sugar
- 1 tbsp Cocoa powder
For the decoration
- 2 tbsp Unrefined golden granulated sugar
- Green food colouring a drop
- 100 g White sugar paste icing
- Designer icing (black)
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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. Stir in the flour and cocoa powder until smooth.
For this step you'll need:
- 3 Egg(s) (free range)
- 125g Self-raising white flour
- 25g Cocoa powder
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4
Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow the cupcakes to cool completely.
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5
To make the butter cream: Mix the butter, cocoa powder and icing sugar together until light and fluffy, adding a drop of boiling water if necessary to loosen the mixture. Spoon this onto the tops of the cakes.
For this step you'll need:
- 50g Butter (unsalted)
- 175g Icing sugar
- 1 tbsp Cocoa powder
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6
Put the granulated sugar in a bowl and mix in a drop of green food colouring.
For this step you'll need:
- 2 tbsp Unrefined golden granulated sugar
- Green food colouring a drop
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7
Roll balls of sugar paste icing and cut in half, then use black designer icing to pipe the black markings on the balls. Decorate with a little green coloured granulated sugar.
For this step you'll need:
- 100g White sugar paste icing
- Designer icing (black)