Little Red Riding Hood cupcakes Recipe

Method

• 1. To make this cupcake recipe, preheat your oven to 160°C/325°F/Gas Mark 3. Line your baking tray with 6 cases.
  2. Beat the sugar and butter with the vanilla essence until light and fluffy.
  3. Add 1 egg, 1 third of the flour and a splash of milk and beat until just combined and repeat until all the ingredients is mixed. Fill your cases to 2/3 full to allow for rising.
  4. Bake in the oven for 15-18 minutes, remove and cool in the tin for 10 mins before cooling on a wire rack.
  5. Make the buttercream by adding all the ingredients together and beating for 5 minutes on a medium speed.
  6. When your cupcakes are cool smooth a little buttercream over the tops of the cakes.

  To make 3x Red Riding Hood toppers
  

  1. Colour 200g of white fondant red, roll to 3mm thick and cut 3x 78mm circles and place on top of the iced cupcakes. Smooth into a dome with your fingers.
  2. Colour 40g of white fondant with a tiny amount of tangerine colour until you achieve a good skin tone. Roll to 3mm thick and cut 3x 58mm circles. Stick these at the bottom half of the red circles and using the off cuts, roll 3 little balls for the noses and stick them in the centre of the faces.
  3. Stick the black sugar balls on for the eyes with a brush of water. Using the smile tool or a sharp object add a smile to the face. Using the soft brush and a little rose petal dust, give her rosy cheeks.
  4. Using the leftover red, cut 6 large petal shapes, or shape them by hand, and stick them under the chin of Red Riding Hood. Roll 3 small balls and stick them over the join in the middle.

  To make 3x wolf toppers

  1. Roll 200g of chocolate fondant and cut 3x 78mm circles, score lines into the fondant with a toothpick to make it look like fur and place the disc onto the iced cupcakes.
  2. To make the ears, cut 3x 3cm squares and cut them in half diagonally, fold the triangles in half and pinch at the bottoms to make an ear shape. Stick with a brush of water to the top of the head.
  3. Colour 10g of fondant yellow, cut or shape 6 petal shapes and stick on in the position of the eyes, stick black sugar balls on for the pupils
  4. For the nose, colour the remainder of the chocolate fondant black and cut 3 large hearts for the nose. Stick the end of the brush into it to make nostrils then stick in place on the cake with a brush of water.
  5. Roll a long sausage of the leftover black fondant and cut into 3 for the mouths, stick in place with a brush of water.
  6. Using 10g of white fondant, cut the teeth using the Broderie Anglaise cutter or a sharp object and stick the teeth on top of the mouth.
  7. Using the leftover red fondant, make 3 tongues by rolling the fondant into a sausage shape and flattening with your finger, stick them in place with a brush of water.