It's good to be back after being away sick for a week. I meant to write this post last week but I was feeling worse than ever. Just a thought that I can catch up on my blog and relax after busy week from cake and cupcake orders, instead I was stay in bed and sick. Oh well, this is always happen to me every time the season change from winter to spring.
Back to the horse theme cupcake, they are cute, aren't they? My colleague gave me a few ideas for horse theme cupcake for her daughter's 11th birthday. I love the challenge for every order I received. As usual, I showed my colleague's idea to my hubby and he came up with these lovely varieties of horse theme cupcakes. I am indeed very lucky to have a hubby who always give me an input. So we finally have 6 horse's butt and 6 horse's faces. The comments that I received from my colleague was simply made my day, she mentioned that the result of this horse theme cupcakes is exceed her expectation.
The flavour base of this cupcake is Hazelnut Chocolate Cupcake and vanilla frosting with green leaf colouring for the grass. The fun began when shaping the horse's faces and horse's butts using the fondant.
Thank You again to my lovely colleagues and friends who ordered cakes and cupcakes from me. For anyone in Melbourne interested in custom dessert orders including (but not limited to) cakes, cupcakes, cookies, tarts, please feel free to contact me with your request at firstname.lastname@example.org
Horse Theme Cupcakes
Hazelnut and Chocolate Cupcakes
100g Plain Flour
20g Cocoa Powder
140g Caster Sugar
1 1/2 teaspoon Baking Powder
a pinch of Salt
40g Butter, at room temperature
120g Hazelnut Spread (Nutella)
1. Preheat the oven to 170º. Put the flour, cocoa powder, hazelnut spread (nutella), sugar, baking powder, salt and butter in a electric mixer on slow speed until you get a sandy consistency and everything is combined.
2. Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well.
3. Spoon the mixture into the paper case until two-thirds full and bake in the preheated oven for about 20 minutes or until the sponge bounces back when touched. Leave the cupcakes to cool slightly in the ray before turning out onto a wire cooling rack to cool completely.
250g Icing Sugar, sifted
80 g Unsalted Butter, at room temperature
25ml Whole milk
Few drops of Vanilla Extract
Green Leaf Colouring
1. Beat the icing sugar and butter together in electric mixer on medium-slow speed until mixture comes together and is well mixed.
2. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of tablespoon at a time. Add the green leaf colouring.
3. Once the the milk has been incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
Once the cupcakes are cool, pipe the frosting with wilton tip #233 and top the green frosting with the horse's faces and horses's butts made by fondant. Here are the variety for the horse theme cupcakes