Hello Kitty Cupcakes
by Anna Elizabeth Cakes
Hello Kitty Cupcakes
I made these cupcakes for a little girls 6th birthday. She is absolutely obsessed with Hello Kitty, so I knew these had to be perfect.
I made one dozen cupcakes in 6 different flavours, but my favourite was by far the peanut butter cupcake with milk chocolate buttercream. Each Hello Kitty head was handmade out of fondant and painted with food colouring. The larger figurine was made the same way and the flowers were simply fondant cut outs with piped yellow icing centers. Here are the recipes – Enjoy!
Peanut Butter Cupcakes (martha stewart)
1 3/4 cups all-purpose flour
3/4 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/3 cups sugar
2/3 cup natural, creamy peanut butter
3 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix in peanut butter until fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix the remaining wet ingredients in a bowl, including the sour cream. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days.
Milk chocolate buttercream
250g granulated sugar
5 egg whites
50 g granulated sugar
1 lb butter
3/4 cup good quality milk chocolate
1. Place water and sugar in sauce pan over high heat and whisk just until sugar is dissolved. Place a candy thermometer into the mixture and heat until the thermometer reads 121 degrees.
2. While sugar and water are heating, whip eggs whites until soft peaks form. Add the 50 g of sugar to the egg whites and keep beating until stiff peaks form.
3. Keep beating the eggwhites on medium speed and pour the heated sugar mixture in a steady stream. Continue beating the mixture until the bowl of your mixer is cool to the touch.
4. Once the mixer is cool to the touch, gradually add in your softened butter about 1 tablespoon at a time. Make sure that you mix well between each addition. the mixture may curdle a bit but will come back together as you continue mixing. Once you have added all of the butter, the buttercream should be a good consistency for piping.
5. Heat the chocolate over a bain-marie and allow to cool once melted. Pour the cooled chocolate into the prepared buttercream and mix well.
-pipe the chocolate buttercream in a swirl ontop of the cooled peanut butter cupcake and top with a hello kitty figurine.