RSPCA cupcake day is fast approaching so get ready to bake up a storm with a batch of cupcakes during the month of August to support a great cause. For more information visit Cupcake Day for the RSPCA.
2 cups self-raising flour
¾ cup caster sugar
125g butter, melted and cooled
¾ cup milk
1 teaspoon vanilla essence
¼ cup apricot jam, sieved
300g white, ready to roll (fondant) icing
black food colouring, use gel if available
brown food colouring, use gel if available
100g black, ready to roll (fondant) icing
1/4 cup apricot jam
Preheat oven to 200C (180C fan forced). Line 12 holes in a standard muffin tray (1/3 cup capacity) with paper cases. Sift flour and sugar into a large bowl, make a well in the centre. Combine butter, milk, eggs and vanilla. Pour mixture into the flour and fold together with a metal spoon to make a smooth batter. Divide between muffin holes and bake for 18-20 min or until cooked.
Divide the white fondant into three, wrap one portion in plastic wrap and set aside. Tint one portion grey using black food colouring, and one portion tan, using brown food colouring. Wrap each one in plastic wrap. Working with one colour at a time, roll each one to about 3mm thick and cut into 3 rounds using a 7cm fluted cutter. Place onto baking paper. Gather excess of each colour into a separate ball.
Using the excess of each fondant, roll between sheets of baking paper to make the decorations. Cutting letters PURR and WOOF and different size paw shapes in a variety of colours. Set aside to dry on baking paper.
Cut the top of the cooled cakes to level and spread with apricot jam. Press fondant circles onto the top of each cake. Decorating with fondant cutouts, as you go. Attach decorations with a little jam or water.
Create a variety of cupcakes. When cupcakes are finished store in an airtight container until required.