Yesterrday, a group of my friends and I attended a cupcake making workshop at Little House of Dreams in The Central. We made mini vanilla cupcakes and decorated them with coloured sugar, fondant, marshmallows and nutella. We were taught how to make flowers, hats and teapots.
Servings: 8 regular or 24 mini cupcakes
- 120 g of self-raising flour (120 g of flour + 1 1/2 tsp of baking powder)
- 50 g of salted butter (unsalted butter with a pinch of salt)
- 120 g of castor sugar
- 1 egg
- 1 tsp of vanilla essence
- 120 mL of milk
- Beat the butter and sugar together till creamy and fluffy.
- Add egg and vanilla essence.
- Add flour and milk alternately in the order: flour, milk, flour, milk, flour.
- Line baking tray with cupcake paper cups.
- Transfer the mixture into a piping bag.
- Fill the paper cups until they are 3/4 full.
- Bake at 180 degree Celsius for 20 to 25 min.
Voila! The cupcakes are ready for decorating! 😉
We use fondant that are dyed red, blue, yellow and purple. We were taught to dust our hands and working surface with cornstarch so that the fondant will not stick. To begin, we pinch the amount we need and roll them into balls. After which, we shape them into the parts. To join parts together, we use water and let the fondant dry on its own.
We need 3 parts: one for the body/crown, one for the brim and one for the ribbon. The body/crown being the largest, followed by the brim and lastly the ribbon.
We need 3 main parts: one for the body, one for the lid and one for the knob on the lid. The body being the largest, followed by the lid and the knob. Lastly, we need some small amounts in a contrasting colour for the rim on the lid, the handle and the spout.
Cut a mini marshmallow diagonally and dip the sticky parts into coloured sugar.