Get creative with these hotdog cupcakes made by our cupcake queen Victoria Threader. Perfect for kids parties, these fun cupcake toppers are much easier to make than you may think. All you need is a bit of fudge, some modelling paste and you're ready to go!
The night before you need them (or longer as they keep really well in a breathable box) roll the red modelling paste out to 2mm thick and emboss it with swirls by placing the mat over the paste, then rolling over the top with the rolling pin. Cut 12x 63mm circles and leave them to dry on a drying sponge.
Roll 60g of white fondant and cut 12x white rectangles folding them in half for the napkins and stick with a brush of water to the top of the red circles.
To make the frankfurters cut the fudge piece in half and roll into small sausages. They should soften with the warmth of your hand but if not, you can pop them in the microwave for 10 seconds. Mark the end with a cocktail stick.
To make the buns roll 80g of chocolate fondant with 60g of white fondant. Divide into 12 and roll into sausage shapes, using a sharp knife to cut straight down the middle. Place a frankfurter in each bun.
For the mustard and ketchup divide 4tbsps of royal icing sugar between 2 small bowls and colour one red and one yellow using colour pastes. You could also use ready-made writing icing if you wanted. Pop the icing into a sandwich bag and snip one corner off.
Pipe one red line down the inside edge of the bun and then a wiggly line of the yellow straight down the middle of the frankfurter and stick to the top of the napkin with a brush of water.
Leave them to dry overnight on the counter or in a breathable cake box (not in an air tight container).
The next day make up a batch of our classic cupcakes and vanilla buttercream. Once your cupcakes have cooled, pipe a buttercream swirl on each cake.
Place the finished toppers onto the iced cakes and serve.