Ever since I attended the cupcake decoration master class with Mich Turner I have gone a little cupcake crazy!
I made these for a friend’s 8 year old, who was having a mad scientist party – complete with a visiting mad scientist; who encased the birthday boy and his friends in bubbles and even set light to them!
I was desperate for some flames for myself, but was firmly at the back of the queue behind the stampede of 8 year olds.
Chocolate cupcakes were deemed to be suitable for the occasion, decorated with bright yellow frosting, oreos, glitter and popping candy with a surprise mini oreo baked into each cake. I made some toppers with clipart of mad scientists and some laboratory hazard warning signs for extra science madness! I make small fairycake sized cupcakes for children, half of them will only eat the icing and abandon the cake anyway.
The batter makes enough for 14 cakes, and I discovered yesterday that is is perfectly fine to freeze cupcake batter then defrost and bake it.
Chocolate Oreo Cupcakes (makes 14 fairy cake sized cakes)
125g softened butter or baking margarine
125g self raising flour (or plain flour with 1 tsp of baking powder added)
125g white or golden sugar
1 heaped tbs cocoa powder
1 tsp vanilla extract
1 – 2 tbs milk
14 mini oreos
Add the eggs, butter, flour, sugar, cocoa & salt to a bowl and beat with a hand whisk until blended. Add the milk and briefly mix again. The batter should be loose enough to dollop off a spoon.
Line a bun tin with fairy cake cases, placing a mini oreo in the middle of each one. Fill each case 2/3 with batter and bake at 190C / GM 5 for about 12 minutes.
250g icing sugar
1tsp vanilla extract
1 – 2 tbs milk
The secret to fluffy buttercream is to beat the butter really well before you add any sugar. I have also recently learnt the hand trick of making butter cream in the food processor to prevent the kitchen being covered in clouds of icing sugar. You can make it with a hand mixer, but will need to add the icing sugar slowly to the butter.
Put the butter in the food processor bowl and process for a minute or so, until soft and fluffy. Pour in the icing sugar and milk, put the lid back on and cover with a damp tea towel, and process again. Scrape the sides down, add your vanilla and colouring, and more milk or icing sugar if needed and process again.
You can make butter cream in advance and store in the fridge until needed (remove from the fridge well before you need it) I store mine in the piping bag, with a clip just behind the nozzle and the end of the bag twisted so it is airtight.
Decorate your cakes to your hearts content, adding the popping candy just before serving.