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Angry Birds Cupcakes

My 3-year-old son was the one who first introduced me to Angry Birds on my iPhone. He became mesmerized with the game. He was almost to the point of addiction, and then he showed me how to play the game. Then I started hogging the iPhone so he didn’t have a chance to play, because he got me hooked! When I heard the Angry Birds phenomenon mentioned on 30 Rock, one of my favorite shows, I knew this little game must be a hit.  It seems my son was right on the trend.

When I was browsing blogs the other day with my son in my lap, we found some Angry Birds cupcakes. He loved them so much, he’s been begging me to make them all week. I made my version with pre-made fondant, rolled and then cut-out. The cupcake is a simple vanilla cake recipe (my favorite because it’s so easy to memorize) with vanilla buttercream. I made them this way because if you’re like me and don’t like fondant, you can easily peal it off.

Angry Birds Cupcakes

Ingredients

1-2-3-4 Cupcake Recipe (adapted from Swan’s Down)

1 cup milk
1 cup butter, softened
2 cups sugar
3 cups cake flour
4 eggs
3 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

Vanilla Buttercream (adapted from Wilton)

2 sticks butter, softened
1 cup shortening
1 lb powdered sugar
2 – 3 tablespoons milk, or until icing is creamy
1 teaspoon Vanilla extract

Fondant

Pre-made fondant in white, red, blue, green, black and yellow

Tools for making fondant Angry Birds

3 sizes circle cut-outs from Wilton
a carving knife or butter knife without teeth
a rolling pin
a round icing tip (Wilton #12) to use to cut out pupils

Method

1. Preheat oven to 350 degrees. Cream butter and sugar for cupcakes in mixer. Mix until light and fluffy. Add egss, one at a time, until incorporated. Scrape down sides and mix until light and fluffy. Sift together cake flour, baking powder and salt. Add vanilla extract to milk. Alternate adding milk and sifted flour mixture to mixer until it is all incorporated. Mix until smooth.

2. Scoop in cupcake liners. Bake at 350 degrees for 25 – 30 minutes, or until cupcakes pass toothpick test and is lightly browned.

3. After cupcakes are completely cooled, mix softened butter and shortening together in mixer. Add powdered sugar, and a little milk at a time until icing is moveable. Mix on high until light and fluffy.

4. Ice cupcakes and then roll out fondant and cut with circular cutters to make birds, eyes, pupils, and pigs’ snouts. Use a carving knife or non-serrated butter knife to make eyebrows, beaks, and feathers. For snouts, use a pupil and squeeze it into an oval shape. Attach pieces together with a touch of buttercream icing.

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