Caterpillar Cupcakes Food

CATERPILLAR CUPCAKE

Steps:

• Make cupcakes: Preheat oven to 350 degrees. Line 28 cups of standard muffin tins and 1 cup of a jumbo muffin tin with paper liners. Whisk together flour, cocoa, baking soda, and salt.
• With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated, scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, 25 to 30 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• Decorate cupcakes: Tint fondant with green gel-paste food color, and roll out to 1/8 inch thick on a work surface lightly dusted with cornstarch. Using cookie cutters, cut out one 4 1/2-inch round and twelve 3 3/4-inch rounds. Divide 2 cups buttercream into two bowls; tint half yellow and half pale blue with gel-paste food colors. Transfer to pastry bags fitted with small plain tips (No. 3). Tint 1/4 cup buttercream red; transfer to a pastry bag fitted with a fine plain tip (No. 1). Spread cupcakes with a thin layer of plain buttercream, and transfer remaining untinted buttercream to a pastry bag fitted with another small plain tip (No. 2). Place a fondant round on top of each cupcake, pressing gently to adhere, and mold to fit smoothly.
• To make the head, pipe two yellow dots for the eyes on top of jumbo cupcake, then pipe tiny white dots for pupils. Using a skewer or toothpick, poke two holes above eyes, and insert mini candy canes into holes for antennae. Use red buttercream to pipe the mouth. Pipe dots all over other half of cupcake, alternating between yellow and pale-blue buttercreams. Continue to pipe yellow and blue dots all over remaining cupcakes, then pipe tiny white dots on top of each. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be stored up to 1 day at room temperature in airtight containers.
• Arrange 12 standard cupcakes side by side in a curving line, with the jumbo cupcake at the front. Serve remaining cupcakes as desired.

CATERPILLAR CUPCAKES

Steps:

• Tint coconut with food coloring. Remove paper from cupcakes; frost tops and sides of cupcakes with whipped topping. Sprinkle coconut evenly over whipped topping; press gently into whipped topping to secure.
• Spread cookie crumbs evenly onto 2 large serving platters to resemble dirt. Arrange 12 cupcakes on each platter to resemble caterpillar.
• Decorate cupcakes with remaining ingredients as desired.

CREEPING CATERPILLAR CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line 24 cup muffin tins with paper liners. In a large bowl whisk together the cake flour, baking powder and salt. In a stand-alone mixer or using a handheld electric mixer cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing thoroughly after each addition. Add the vanilla and beat to combine. If making chocolate cake add the cooled, melted chocolate and mix well, then add in milk. Gradually add the flour mixture into the butter mixture and mix until just combined. Pour the batter into the prepared tins and bake for 20 minutes. Cool completely. Frost the cupcakes with the tinted frosting and sprinkle with tinted coconut for a fuzzy caterpillar. Arrange them in a curving pattern on top of a large cutting board or piece of cardboard covered with foil. Snip licorice into short lengths to form antennae and legs. Place round candies for eyes and mouth. If desired, round candies can be placed on cupcakes for a spotted caterpillar.

CUPCAKE CATERPILLAR

Steps:

• Make cupcakes: Preheat oven to 350°F. Line 28 cups of standard muffin tins and 1 cup of a jumbo muffin tin with paper liners. Whisk together flour, cocoa, baking soda, and salt.
• With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add brown sugar, and beat until fluffy. Add eggs, one at a time, beating until well incorporated, scraping down sides of bowl as needed. Mix in sour cream. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and mixing until just combined after each.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until tops are firm to the touch and a cake tester inserted in centers comes out clean, 25 to 30 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• Decorate cupcakes: Tint fondant with green gel-paste food color (see page 299 for instructions), and roll out to 1/8 inch thick on a work surface lightly dusted with cornstarch. Using cookie cutters, cut out one 4 1/2-inch round and twelve 3 3/4-inch rounds. Divide 2 cups buttercream into two bowls; tint half yellow and half pale blue with gel-paste food colors. Transfer to pastry bags fitted with small plain tips (#3). Tint 1/4 cup buttercream red; transfer to a pastry bag fitted with a fine plain tip (#1). Spread cupcakes with a thin layer of plain buttercream, and transfer remaining untinted buttercream to a pastry bag fitted with another small plain tip (#2). Place a fondant round on top of each cupcake, pressing gently to adhere, and mold to fit smoothly.
• To make the head, pipe two yellow dots for the eyes on top of jumbo cupcake, then pipe tiny white dots for pupils. Using a skewer or toothpick, poke two holes above eyes, and insert mini candy canes into holes for antennae. Use red buttercream to pipe the mouth. Pipe dots all over other half of cupcake, alternating between yellow and pale blue uttercreams. Continue to pipe yellow and blue dots all over remaining cupcakes, then pipe tiny white dots on top of each. Refrigerate 30 minutes to allow frosting to set. Cupcakes can be stored up to 1 day at room temperature in airtight containers.
• Arrange 12 standard cupcakes side by side in a curving line, with the jumbo cupcake at the front. Serve remaining cupcakes as desired.

CUPCAKE CATERPILLAR BIRTHDAY CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole muffin tins with paper muffin cases. In a large mixing bowl whisk together the sugar, eggs, butter, flour and vanilla extract until pale and smooth with no pockets of flour visible. Divide the mixture between the 24 muffin cases then bake in the oven for 18-20 mins or until a skewer inserted comes out clean. Transfer the cupcakes to a wire rack and make the butter cream while the cakes are cooling.
• To make the buttercream place the softened butter in a large bowl, add the icing sugar and beat well with electric whisk or a wooden spoon, until pale and fluffy, adding the milk and vanilla extract half way through mixing. Once the cupcakes have cooled, cover each one with a very thin layer of butter cream ensuring you have about 3-4 tbsp of buttercream leftover for sticking on the rest of the design.
• To decorate, roll out the white icing and cut circles to cover the tops of 10 of the cakes and dust those with a touch of cocoa powder (this forms the top of the mushroom) reserve a little white fondant for the caterpillar's eyes later. Cut lengths of the chocolate flakes to make the gills of the mushrooms running along the bottom half of 4 of the white fondant cupcakes and trim to fit using a round cookie cutter. Cover 2 cupcakes with slices of chocolate bars, trimmed to fit using a round cookie cutter to form the stalk of the mushroom.
• For the caterpillar's body, cover 8 of the cupcakes in the pale blue fondant and 4 with dark blue fondant.
• Arrange the cupcakes on a large board or table (approx. 1m x 50cm) Roll out the dark blue fondant and cut semi circles and crescents to form the edges of the caterpillar's body using the remaining butter cream to stick them over the pale blue bases. Use any leftover fondant for the nose and top of the caterpillars head and using a blunt knife carve round grooves in pale blue fondant to shape the belly.
• Create the eyes from the reserved white fondant with the eyebrows and pupils from black fondant or writing icing. If you like you can use green chocolate beans scattered on the board to create grass and blue chocolate beans as the sky.