Rubber Duckie Cupcakes
Makes 12 large cupcakes
- 1 1/8 stick unsalted butter, softened
- 1 cup superfine sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 cup milk
- 2 cups confectioners sugar
- 1-2 tablespoons water
- blue food coloring
- 24 ounces white ready-to-roll fondant icing*
- yellow and orange gel or paste coloring (liquid food coloring not compatible with the fondant icing)*
- confectioners sugar, for dusting
- green writing gel
- 1 cup desiccated coconut
- green food coloring
*from cake decorating shops
You will need 12 large cupcake papers.
Preheat oven to 350°F. Place cupcake papers in a 12-hole muffin tray.
In an electric mixer, beat butter for 2-3 minutes until pale in color and creamy. Add sugar one third at a time, beating well between each addition. Add the eggs one at a time, beating for about a minute between each addition. Add the vanilla extract and beat until combined. Sift flour and baking powder and add half to butter mixture with half the milk, beat until well combined. Repeat with remaining flour and milk.
Spoon into cupcake papers (can use an ice cream scoop) and bake for about 15 minutes until a skewer inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.
Combine confectioners sugar and enough water to form a smooth, spreadable paste. Add 2-3 drops of blue icing to get a suitable ‘pond’ color.
Chop 21 ounces white fondant icing into small pieces and knead until starting to soften. Add a small amount of yellow coloring using a toothpick. Knead until the color is even, add more color if required, knead again. Use about 2 tablespoons of yellow icing to form an oval shape body 1inch long; make one end pointy for the tail. Use about 1 tablespoon to form a ½ inch round head. Use a small dot of water to attach the head to the body. Repeat until you have 12 wingless duckies. Re-knead the scraps and roll out on a surface dusted with icing sugar to 1/2 cm thick. Use a small biscuit cutter to cut 6 circles. Cut each circle into 4 quarters/wings. Attach two wings to each duck using a small dot of water.
Knead 3 ounces white icing until starting to soften. Add a small amount of orange coloring using a toothpick. Knead until the color is even, adding more color if necessary. Form 12 small triangles for the beaks. Use a small sharp knife to cut into the peak of the triangle, but don’t cut all the way through. Attach beak to duckie using a small dot of water.
Use the green writing icing to pipe two eyes onto each duck. Have a practice before you attack the ducks &mdash: the trick is to stop squeezing the tube before you pull away. Don’t worry if there is a little peak &mdash: it will drop down into the circle after a few minutes.
Spread a tablespoon of blue icing over the top each cupcake. Combine coconut with green icing and sprinkle an edging of ‘grass’ around the side of each cake. Place a little duckie on the top of each cake &mdash: it will stick to the blue icing.
- Preparation time: 15 minutes, baking time: 15 minutes, decorating time: 1 hour.
- The fondant duckies can be made the day before, stored in an airtight container and then placed on each cupcake just after icing.
- Make the cupcakes in advance and freeze until needed; it is also easier to ice the frozen cupcakes.