Cookie Monster Fondant Cupcake Topper Tutorial

“Me eat cookie!”                                                                                                                        

Cookie Monster fondant cupcake topper

I made these cute little toppers to decorate a batch of chocolate chip cupcakes; perfect flavour cupcake for the Cookie Monster! I'm donating some cupcakes to Cupcakes 4 Kids with Cancer on Saturday (27 September 2014). They are raising awareness and funds to help families in need of medical assistance by selling cupcakes at malls all over South Africa.

Click on the link find the participating malls in your area: www.cupcakesofhope.org 

Meanwhile, learn how to make your own fondant cupcake toppers by following the steps below.

Cookie Monster Fondant Cupcake Toppers                                                                      

WHAT YOU WILL NEED:

Tools and ingredients needed

Fondant (plastic icing) in 4 different colours: blue, black, white and orange

Corn flour

Piping nozzle or small round cutter

48 and 58 mm round cutters

Rolling pin

Small paint brush

Water

Black edible marker

Ruler   

Small, sharp knife

DIRECTIONS:

Dust work surface with corn flour

1.       Dust your work surface with a small amount of corn flour. This prevents the fondant from sticking. Continue to use the corn flour throughout the decorating process to prevent sticking.

2.       Prepare the different colours by kneading the fondant until it is pliable for rolling. Cover in plastic wrap to prevent the fondant from drying out.

Roll out the blue fondant

3.       Start with the blue fondant. Roll it out to a thickness of about 3 mm.

Cut out blue fondant disks

4.       Cut out blue disks using the 58 mm round cutter, and set aside. This is Cookie Monster’s blue, furry face.

Cut out black fondant semi-circles

5.       Roll out the black fondant and cut out disks using the 48 mm round cutter. Using the ruler and knife, cut off about a third of each disk. Set aside the larger semi-circle. This forms Cookie Monster’s big, cookie eating mouth.

Cut out small white fondant disks

6.       Roll out the white fondant and cut out some googly eyes for Cookie. Use the piping nozzle or small round cutter. Allow the fondant to harden and dry a little before drawing in black eyeballs using the edible marker. Set the eyes aside.

Cut out small orange fondant disks and
decorate with black edible marker

7.       Roll out the orange fondant and cut out some of Cookie monster’s favourite cookies. He just loves chocolate chip cookies! Use the same size cutter as for the eyes. Finish off the cookies by adding chocolate chips by drawing on black dots using the edible marker. Set the fondant cookies aside, ready for assembly.

Assemble using water and brush

8.       To assemble, use a small amount of water on the paint brush and wet the fondant very little. Place the mouth, eyes and cookie in place, and there you will have a Cookie Monster to decorate your cupcake!

Final Cookie Monster topper!

      

Coconut Cupcakes with Coconut Macaroons

Pretty in white

Triple Coconut Cupcakes

These pale pretties are packed with triple the coconut flavour. Coconut cake, coconut butter cream, and coconut macaroons! I really went cocoNUTS with this one. Please don’t be intimidated by the different components; the macaroons are super simple to make! For the coconut-ty flavours all you will need is a can of coconut milk and some desiccated coconut. Bake these treats for you and your loved ones, and in no time, your home will be filled with a sweet smelling air.   

Coconut Cupcakes with Coconut Macaroons                                                                                  

Makes 15 cupcakes

INGREDIENTS:

For the macaroons:

2 egg whites

50 g white sugar

1 teaspoon vanilla essence

150 g desiccated coconut

For the cupcakes:

80 g butter

¾ cup white sugar

2 egg yolks

1 egg

1 tablespoon vanilla essence

½ cup reduced coconut milk*

2 cups flour, sifted

½ tablespoon baking powder

1 cup milk

*Boil a can of coconut milk in a saucepan, on medium to high heat, for 30 minutes, until thick. Set aside and allow the mixture to cool. Refrigerate until ready to use.   

For the buttercream:

100 g butter, soft

2 cups icing sugar, sifted

3 tablespoons reduced coconut milk 

¼ cup desiccated coconut, for decorating

DIRECTIONS:

For the macaroons:

1.       Preheat the oven to 150°C and line a baking sheet with wax paper.

2.       Separate the eggs and place the whites in a large mixing bowl. Set the yolks aside. These will be used for the cupcakes.

3.       Add the sugar to the egg whites and beat until white and foamy.

4.       Stir in the vanilla, and gently fold in the coconut.

5.       Form balls with the coconut mixture and place on the baking sheet.

6.       Bake at 150°C for 20 min, or until the tops are brown.

7.       Remove from tray and allow macaroons to cool.

For the cupcakes:

1.       Preheat the oven to 150°C. Line a 12 hole muffin pan with baking cases.

2.       Cream together the butter and sugar until pale and creamy.

3.       Beat in the eggs, and stir in the vanilla and reduced coconut milk.

4.       Sift together the flour and baking powder, and fold into the above mixture, while alternating with the milk.

5.       Spoon the cupcake mixture into the lined muffin pan and bake for about 20 minutes, or until a toothpick inserted comes out clean.

6.       Allow the cupcakes to cool in the pan for 5 minutes before removing them to cool completely on a wire rack.

For the buttercream:

1.       Cream the butter in a mixing bowl until very light.

2.       Add the icing sugar a little at a time, alternating with the reduced coconut milk. Beat until smooth.

To assemble the cupcakes:

1.       Pipe a buttercream ring on top of each cupcake.

2.       Place desiccated coconut in a shallow bowl.

3.       Roll the piped buttercream part of the cupcake in the coconut, until evenly coated.

4.       Top the cupcake with a baked macaroon.  

I couldn't resist making some matching mini ones too! 

Mini Coconut Cupcakes

I’d love to hear about your baking adventures. So let me know what you've been doing in the kitchen. 

Happy baking (and eating, of course)!

Chocolate Chip Cupcakes

Vanilla cupcakes choc-full of choc chips      

Choc Chip Cupcake topped with a
Choc Chip Cookie

      

I needed cupcakes to go with my cookies, and this is the result! I made mini choc chip cookies as toppers for these sweet treats. 

Click here for the cookie recipe.

And here’s the cupcake recipe for you to enjoy.

Chocolate Chip Cupcakes                                                                                                         

Makes 12 cupcakes

Adapted from: Recipes from the Royal Kitchen compiled by Heilie Pienaar

INGREDIENTS:

70 g butter, soft

½ cup white sugar

1 large egg

1 teaspoon vanilla essence

1½ cups flour

1½ teaspoons baking powder

1 cup milk

½ cup chocolate chips

DIRECTIONS:

1.       Preheat the oven to 180°C. Line a 12 hole muffin pan with baking cases.

2.       Cream the butter and sugar until pale and creamy.

3.       Beat in the egg, and add in the vanilla.

4.       Sift together the flour and baking powder and fold in to the above mixture, while alternating with the milk.

5.       Fold in the chocolate chips.

6.       Spoon the cupcake mixture into the lined muffin pan and bake for about 20 minutes, or until a toothpick inserted comes out clean.

7.       Allow the cupcakes to cool in the pan for 5 minutes before removing them to cool completely, on a wire rack.

Fresh out the oven

I decorated my cupcakes with some chocolate buttercream and mini chocolate chip cookies. Get creative with a different flavour buttercream or enjoy these cupcakes just as they are. Happy baking!

Chocolate Cupcakes

Chocolate cupcakes with chocolate buttercream

Chocolate Cupcake with
Chocolate Buttercream

It’s been all about the chocolate lately. First I experimented with chocolate fondant, now I baked some chocolate cupcakes, and this weekend I’m planning to make a Mother’s Day chocolate cake too.

So to celebrate all this chocolate baking, here’s a tip for baking with chocolate.

How to melt chocolate:

Be sure to use a double boiler, or bain-marie. It’s easy to make one of your own. All you need is a saucepan, and heat proof bowl. The bowl must fit into the saucepan without touching the bottom. Chop the chocolate to be melted into small pieces, and place it in a heat proof bowl. Allow a little water to simmer in the saucepan, and then place the bowl of chocolate over the heat. Keep mixing the chocolate until all is melted. This method will allow the chocolate to be gently heated, and won’t affect the chocolate’s appearance and texture.

Try out the Chocolate Fondant recipe with melted chocolate. Or keep it simple with the Chocolate Cupcakes below.

Happy baking and I hope you enjoy your chocolate treats! 

Chocolate Cupcakes

Makes 12 cupcakes

Adapted from: Recipes from the Royal Kitchen compiled by Heilie Pienaar

INGREDIENTS:

60 g butter, at room temperature

¼ cup castor sugar

1 large egg

1¼ cup cake flour, sifted

¼ cup cocoa powder, sifted

1½ teaspoons baking powder, sifted

¾ cup milk

1 teaspoon vanilla essence

DIRECTIONS:

1.       Preheat the oven to 180°C and line a 12 hole muffin tin with cupcake liners.

2.       Cream together the butter and sugar until pale.

3.       Beat in the egg.

4.       Mix in the vanilla essence.

5.       Fold in the flour, cocoa and baking powder, while alternating with the milk, until incorporated.

6.       Spoon the batter into the liners. Fill till about ²/₃ full.

7.       Bake for 15 minutes at 180°C.

8.       Remove from the oven and test for doneness; a toothpick comes out clean once inserted.

9.       Allow the cupcakes to cool, and then pipe the chocolate buttercream as desired.

There are so many ways to decorate your cupcakes. Get creative! I used different sprinkles and some chocolate balls. So much fun!

Decorated Chocolate Cupcakes

Carrot Cupcakes with Cream Cheese Icing

Spicy carrot cake, in miniature

Carrot Cupcakes 

I had a lot of fun decorating these little carrot cakes. The best part of baking, I think, is making that sweet swirl on top of a delicious cupcake.

I used my large, open star nozzle for piping the cream cheese swirl. And sprinkled some chopped pecan nuts on top to finish them off.

Sharing IS caring, after all. And I couldn’t possibly eat them all by myself. So I called my old friend Krelin, and arranged a tea date. It was good catching up, especially with some yummy carrot cupcakes in hand.

Here’s how I made my carrot cupcakes. Let me know how yours turn out. 

Time to bake!

Carrot Cupcakes

Makes 12 cupcakes

Adapted from: Recipes from the Royal Kitchen compiled by Heilie Pienaar 

INGREDIENTS:

For the cupcakes:

60g (¼ cup) butter, soft

¼ cup brown sugar

1 large egg

1 teaspoon vanilla essence

1 ¼ cups self-raising flour, sifted

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 pinch salt

²/₃ cup (160ml) low fat milk

½ cup grated carrots (about 2 medium carrots)

1 small handful of chopped pecan nuts

For the cream cheese butter icing:

50g butter

1 ½ cups icing sugar, sifted

The juice of half a lemon

1 package (175g) plain, low fat cream cheese

DIRECTIONS:

For the cupcakes:

1.       Preheat the oven to 180°C. Line a 12 hole muffin pan with cupcake liners.

2.       Cream the butter in a mixing bowl, until light. Add the sugar and continue beating until light and creamy.

3.       Beat in the egg.

4.       Mix in the flour, cinnamon, nutmeg and salt, while alternating with the milk. Be careful not to over mix.

5.       Fold in the grated carrots.

6.       Spoon the mixture into the liners, until about ²/₃ full.

7.       Bake in the oven for about 15 minutes, or until a toothpick comes out clean, once inserted.

8.       Remove the cupcakes from the pan, and allow to cool on a wire rack.

For the cream cheese butter icing:

1.       Cream the butter in a mixing bowl until very light.

2.       Add the icing sugar and lemon juice and beat until smooth.

3.       Beat in cream cheese until just incorporated. Do not over mix.

4.       Pipe the icing over the cooled cupcakes as desired. Decorate with the chopped pecan nuts.

Time to decorate!