Annabel Karmel’s Penguin Cupcakes
These adorable chocolatey Christmas penguins are the ideal Christmas holiday activity - then serve them up as a yummy festive treat!
MAKES: 12 CUPCAKES
Ingredients
100g butter, softened
100g caster sugar
100g self-raising flour
25g cocoa powder
2 large eggs
1 tsp baking powder
2 tbsp milk
Buttercream
175g butter, softened
250g icing sugar
1 tsp vanilla extract
2 tbsp milk
Decoration
12 teacakes
Oreo cookies
100g white chocolate
Black icing pen
Orange Tic Tacs
Green and red fondant icing
Method
Preheat the oven to 160C Fan. Line a 12-hole muffin tin with cupcake cases.
Measure the cake ingredients into a bowl and whisk together using an electric hand whisk until light and fluffy. Spoon into the cases. Bake for 18-20 minutes until well risen and pale golden. Leave to cool.
Put the butter, milk, vanilla, and half of the icing sugar into a bowl. Whisk until smooth. Add the remaining sugar and whisk again until light and creamy. Spoon into a piping bag.
Stick the teacakes on top of the cakes using a little frosting. Pipe around and over the teacakes and smooth the frosting over to make the penguin's body. Break one half of the Oreo into half to make the wings and add to the body.
Insert a cocktail stick into the middle of an Oreo. Melt the chocolate over a pan of simmering water.
Spoon the melted chocolate into a small piping bag and pipe a v-shape over the surface to make the penguin’s face, covering the bottom half of the cookie in white chocolate. Leave to set in the fridge for 30 minutes.
Stick an orange tic tac onto the face and add eyes using the icing pen.
Insert the face into the body. Make a scarf out of the fondant and wrap around the neck of the penguin.
Repeat with the remaining cakes.