Thursday, 07 January 2016
Princess and the pea's hidden pea cupcakes
Shh - the kids don't have to know the 'pea' inside isn't magic!
- To make the hidden peas, heat the oven to 150°C. Cream the butter and sugar together until pale and creamy.
- Add the eggs one at a time, along with a spoonful of flour to prevent them curdling.
- Fold in the remaining flour.
- Pour into a 10cm tin and bake for 20-25 minutes until golden brown. Cool, then whizz into crumbs in a food processor.
- 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.
- 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.
- Roll into 12 balls about 2.5 cm diameter, then freeze for 2-3 hours or overnight.
- Preheat the oven to 170°C. Line a 12-cup cupcake tin with cupcake cases.
- Make the batter for the cupcakes and spoon 1 tablespoon into each case.
- Put a frozen cake ball in each cup and spoon remaining batter over to cover it, until the cases are about two-thirds full.
- Bake for approximately 20 minutes until the cakes are springy to touch. Let cool fully on a wire rack.
- Use the food colouring paste to tint the remaining buttercream pale green.
- Using a piping bag with a round tip, pipe blobs onto the cakes.
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).