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Puppy Cupcakes

Ingredients

Cake

  • 1 2/3 c flour
  • 1 c sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 c water
  • 1 tsp vinegar
  • 1 tsp vanilla essence
  • 6 tbsp oil
  • 1/2 c plain yogurt or sour cream
  • 1-2 tbsp cocoa powder
  • chocolate chips and mini m n ms

Cream

  • 5 egg whites
  • 1 1/4 c sugar
  • 454 g unsalted butter room temperature
  • 1-2 tbsp almond flavoring/essence

Instructions

Cake

  • Mix together dry ingredients
  • Combine wet ingredients and add to dry. Mix well.
  • Divide batter into two bowls, one leave it as is, the other is mixed with cocoa powder
  • Pour into cupcake pan which already lined with cupcake wrappers, either white batter first or chocolate batter first, and swirl with toothpick/skewer/knife to create marble effect.
  • Bake at 350 for 20 mins or until a toothpick inserted in the center comes out clean.

Cream

  • Heat egg whites and sugar on double boiler until sugar melted and liquid is hot to the touch (160 C)
  • Pour into a mixer bowl, and beat on low speed until room temperature then turn up to high until meringue stage
  • Add in butter a little at a time, keep beating until creamy and fluffy
  • Add in almond flavoring, and beat until combine

Puppy Cupcake

  • Follow the piping as shown, these pictures are in order. This is piped using 1M Wilton tip (for roses)
  • So first, pipe for the base (looking like rainbow arch) almost to the center of cupcake as shown on first picture
  • Then pipe pulling buttercream down from the arch, looking almost like beard, as shown on the second picture
  • Now let's make the base for the ears. From the top of the cupcake, pull a little sharp piping half left and half right, as shown on third and fourth picture.
  • Then from the rainbow arch, on fifth picture, pipe a moustache
  • Lastly, on the sixth picture, between the ears area, pipe two lines of buttercream, pulling down to sides
  • Decorate cupcake with chocolate chips for eyes and mini m n ms for ears, nose and tongue