So, after 5.5 grueling years at uni and endless semesters staring enviously at people in their graduation gowns and mortarboards, smiling joyeously that 'they've made it', it was finally my turn. I was so jittery, nervous and to some extent even sad. The truth that another chapter of my life has ended and a new, scarier and more challenging one is yet to open, really hit me hard. How did I deal with all this emotional turmoil? ... Bake cupcakes of course - Graduation ones!!
1 packet Orchard White Icing (ready made/ready to roll fondant)
Black & red food colouring (I used Wilton colour pastes)
Frosting - I was
Chocolate mud cakes
Adpated from Easy Cupcakes by Colour by AWA
60g Milk Chocolate, chopped coarsly
2/3 (160ml) cup water
90g butter, softened
1 cup (220g) brown sugar, firmly packed
1 cup self raising flour
2 Tbsp cocoa powder
1/3 cup (40g) almond meal
Preheat oven to 170oC. Line 12 hole muffin pan with paper cases
Stir chocolate and the water in small saucepan over low heat until smooth.
Beat butter, sugar & eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour and cocoa, meal & warm chocolate mixture. Note: If the mixture is really liquidy you can let it stand for 15 mins or so, the mixture should thicken, which should make it easier to spoon into the pans.
Drop 1/4 cup of mixure into the muffin cases. Bake for about 25 mins or until the tops spring back with a touch. Stand cakes for 5 mins before turning top-side up onto wire rack to cool.
Pipe or spread the frosting onto the cupcake, ensuring that the top is flat.
Next, place the cupcake topper on top of the frosting.
Voilà! Your very own cute graduation cupcake!
Enjoy! Bon Appétit ♥
See below for instructions on how to make your own graduation cupcake topper! Or download the printable version here!