So this morning the alarm went off at silly o' clock. Far too dark to get up and think about baking. Anyway I dragged myself out of bed and realised I had only 6 eggs, so that was the decider, a giant chocolate cupcake, it had to be pink so that was easy.
340g S/R flour
340g vanilla caster sugar
340g stork
6 free range eggs
100 g melted dark chocolate
Combine the flour, sugar, stork and eggs
Add the melted chocolate give a good beat.
Spoon into a prepared Tin (I use Dr Oetkercake release spray its fantastic)
Bake at 170 for about 1hr or until baked
Turn out, onto a wire rack
I then melted a packet of candy melts and brushed the bottom half of the cupcake tin with the melted candy, dipped in a bowl of cold water to set.
To turn out boil a kettle and pour in short bursts over each side. It should release really easy.
Once cake is fully cooled gently place the bottom sponge into the candy case. (You may need to trim the sponge)
Buttercream
600 g Icing sugar
125 g unsalted softened butter
2 tbsp milk
food colouring
Combine all the above, whip in a freestanding machine for 10 mins.
I cut a small circle out of the centre and filled with mini marshmallows.
Spoon buttercream into a piping bag fitted with a 1m nozzle
Pipe little stars onto bottom cake to sandwich together. Place the top sponge gently onto the base cake. Then pipe Roses, and finish with some sugarpaste butterflies or flowers and tie a pretty ribbon around the case.
