John Paul Urizar
Ingredients
Cupcakes
Butter cream
Method
Cupcakes
1.Preheat oven to 180°C (160°C fan-forced). Line a 12-hole (1/3 cup/80ml) muffin pan with paper cases.
2.Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until combined between additions.
3.Stir in sifted flour and milk in two batches. Divide mixture among the paper cases. Bake for about 15-20 minutes or until a skewer inserted into the centre comes out clean.
4.Turn the cakes, top-side up onto a wire rack to cool.
Butter cream
5.Meanwhile, beat butter in a small bowl with an electric mixer until as white as possible. Gradually beat in half the sifted icing sugar, milk, then remaining icing sugar.
6.Place half the Butter Cream in a small bowl. Tint one bowl green and the other red.
7.Cut a 1.5cm-deep hollow from the centre of six cakes. Spread green Butter Cream over cakes. Position sour worms in the hollows.
8.Spread red Butter Cream over the remaining six cakes. Trim pointy tops of marshmallow; centre on cakes for white of eyes. Position sweets on marshmallows to form pupils.
9.Use white icing to pipe veins around eyes.
10.Uniced cakes suitable to freeze. Not suitable to microwave.
For bold colours, it’s preferable to use gel or powder colours, which are available from cake decorating stores and some health food stores. Liquid colours can be used, but may make the icing soft. If using liquid colours, halve the amount of milk when making the Butter Cream. If icing becomes too runny, add a little more sifted icing sugar. To save time, you can use a 470g packet butter of butter cake mix instead of making your own cupcakes.
Note
