Princess and the pea's hidden pea cupcakes

Shh - the kids don't have to know the 'pea' inside isn't magic!

Peacupcakes

 

  1. To make the hidden peas, heat the oven to 150°C. Cream the butter and sugar together until pale and creamy.
  2. Add the eggs one at a time, along with a spoonful of flour to prevent them curdling.
  3. Fold in the remaining flour.
  4. Pour into a 10cm tin and bake for 20-25 minutes until golden brown. Cool, then whizz into crumbs in a food processor.
  5. Make the buttercream: beat the butter in a bowl until light and creamy, then add a quarter of the sugar and beat again. Add remaining sugar and beat until smooth.
  6. Add a tablespoon of buttercream at a time to the crumbs, until they start to stick together and resemble cake pop mixture. Colour the mixture dark green.
  7. Roll into 12 balls about 2.5 cm diameter, then freeze for 2-3 hours or overnight.
  8. Preheat the oven to 170°C. Line a 12-cup cupcake tin with cupcake cases.
  9. Make the batter for the cupcakes and spoon 1 tablespoon into each case.
  10. Put a frozen cake ball in each cup and spoon remaining batter over to cover it, until the cases are about two-thirds full.
  11. Bake for approximately 20 minutes until the cakes are springy to touch. Let cool fully on a wire rack.
  12. Use the food colouring paste to tint the remaining buttercream pale green.
  13. Using a piping bag with a round tip, pipe blobs onto the cakes.

Makes 12

What you need:

For the hidden peas:

  • 85g unsalted butter
  • 85g sugar
  • 2 eggs
  • 85g self-raising flour
  • 25g plain flour
  • Dark green food colouring paste

For the Buttercream:

  • 150g butter
  • 350g icing sugar

For the cupcakes:

  • 175g unsalted butter
  • 175g sugar
  • 3 eggs
  • 175g self-raising flour
  • 50g plain flour

From Fairy Tale Baking by Ramla Khan (£12.99, Apple Press). 

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