Harry Potter Themed Cupcakes

Harry Potter Themed Cupcakes


Makes; 12
Prep Time: 1hr 30mins
Cooking Time: 20 mins
Total Time: 1hr 50mins

Ingredients
-basic cupcake recipe

For the buttercream icing

-110g unsalted butter
-500g of icing sugar
-1 tsp vanilla extract
-2 tbsp milk
-Yellow food colouring paste (Victoria used Sugarflair's egg yellow)

For the decorations (makes 2 of each decoration)

-2 x 100g red ready-to-roll icing (Victoria used Dr Oetker)
-2 x 100g yellow ready-to-roll icing
-2 x 100g black ready-to-roll icing
-200g chocolate ready-to-roll icing
-50g white fondant icing
-Red and gold edible glitter (optional)
-Yellow food colouring paste

Tools you'll need

-3cm and 2cm circle cutters
-Letter embossers (Victoria used ones from bakingfrenzy.com)
-Sharp knife
-Toothpicks
-Pen and paper
-Scissors
-Large sponge
-Drying mat
Piping bag and nozzle of your choice




Step 1: Bake a batch of basic cupcakes and leave to cool.

-To make the lightning bolts
With the paper and pen, draw a lightning bolt about 5cm size and then cut it out with the scissors.
Use this as the template and place it on  a sharp knife to cut the shapes out of the 100g of red icing. Cover in red glitter (optional). Leave on a large drying sponge to set.


-To make the snitch
Roll out a sheet of yellow icing and cut into 2.
Make two small balls from half of the icing.
Cut 4 wing shapes out of the remaining yellow icing.
You can add wing patterns with a toothpick.
Stick the wings onto the sides of the balls with a brush of water. Dust with edible gold glitter and leave to set on the drying sponge.


-To make the scarves
Roll 100g of yellow icing into a long sausage shape. Using really thin strips of red icing, lay them over the yellow icing, then with a rolling pin roll the red and yellow together.
With your sharp knife, cut 2 long scarves and cut the ends to make scarf tassles.
Cross the ends of the scarf over and leave to set on the drying sponge.



-To make the glasses
Roll 100g of black fondant out and cut 4 large circles out with the 3cm circle cutter.
Use the 2cm circle cutter to cut holes in the centres to make the glasses.
Cut a small piece out of the remainder of the black fondant for the bridge of the glasses and stick between the 2 circles with a brush of water. Leave on the drying sponge to set.



-To make the broomsticks
Take 75g of the chocolate fondant and cut int into 2 pieces. Mould 2 broom ends from these pieces then texturize them with a sharp knife.
Roll 2 long sausage shapes with the remaining chocolate fondant for the broom handles and bend in the middle.
Stick the broom handles to the brushes with a touch of water.
Roll two tiny strips of yellow fondant stick across the top of the brooms and leave to set on the drying sponge.



-To make the spell book and wand
Using the white fondant, form two book-like blocks and texturise the edges with a sharp knife to form the pages. Then, using 50g of the chocolate fondant, roll out and cut to the size of the blocks and wrap around for the book cover.
Using the letter embossers, emboss 'book of spells' on the front and leave on the drying sponge to set.
For the wand, use the remaining 50g of chocolate icing and roll 2 long thin wands with a point at one end. You can texturise the handle with a toothpick and to give it some magic sparkle, brush the end with water and dip it into gold glitter.



-To make the buttercream and decorate the cakes
Add all the ingredients to a large mixing bowl, then beat for about 5 minutes with an electric whisk.
Fill a piping bag with the icing and attach a plain nozzle. If you don't have a plain nozzle or piping bag you can use a freezer bag with one corner snipped off.
Fill the bag with the yellow buttercream and twisting the bag at the top as you go, pipe plain swirls onto the cupcakes by starting at the outside edge of the cupcake and working your way inwards and upwards into a swirl. Twist the top of the piping bag each time to keep the twist at the top of the icing. This stops you getting air bubbles.
Place a decoration on each of the cakes.



By Victoria Threader she was found on GoodToknow Recipes