These super-moist cupcakes make a tasty canvas for a constellation-themed dessert. Mixing black and royal blue paste food colouring makes a deep navy icing that resembles the night sky. Add a little bit of each colour at a time until you reach your desired shade—it will take more food colouring than you may think, but the longer the icing sits, the darker it gets!
- Prep time 40 minutes
- Total time 1 hour & 40 minutes
Ingredients
Mint Icing:
Method
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in 2 cups water, oil and vanilla. Stir in vinegar. Divide batter among 24 large paper-lined muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 18 to 20 minutes. Transfer cupcakes to rack; let cool completely.
Mint Icing: Meanwhile, in large bowl, beat butter until light and fluffy. Alternately beat in icing sugar and cream, making 2 additions of sugar. Beat in peppermint extract, vanilla and enough food colouring to tint to desired shade. Using piping bag fitted with 3/4-inch (2 cm) plain tip, pipe icing onto cupcakes.
Using star-shaped cookie cutters, cut out assortment of star shapes from fondant. Arrange on top of cupcakes.
Makes 24 cupcakes.
Nutritional facts per cupcake: about
- Fibre 1 g
- Sodium 210 mg
- Sugars 50 g
- Protein 3 g
- Calories 427.0
- Total fat 20 g
- Potassium 85 mg
- Cholesterol 27 mg
- Saturated fat 7 g
- Total carbohydrate 64 g
%RDI
- Iron 9.0
- Folate 11.0
- Calcium 1.0
- Vitamin A 9.0
