No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Puppy Cupcakes

Kids will fall head over "paw" for these adorable puppy cupcakes from Cake Power founder Kate Sullivan. Download and print the dog-ear template for a handy decorating guide.

  • yield: Makes 24

advertisement

advertisement

Ingredients

For the Cupcakes

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 1/4 cups sugar, plus 1/4 cup for sprinkling
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream

For Decorating

  • Meringue Buttercream
  • 3 to 4 pounds white chocolate fondant
  • Brown gel-paste food coloring
  • Cornstarch, for rolling fondant
  • Dark Brown Candy Melts, melted according to package directions
  • Sugar Babies candies or small black jelly beans, halved
  • Black edible-ink marker

Directions

  1. Step 1

    Preheat oven to 325 degrees. Line two 12-cup standard-size muffin pans with cupcake liners; set aside.

  2. Step 2

    Sift together flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and 2 1/4 cups sugar until fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla.

  3. Step 3

    Add flour mixture to egg mixture in three additions, alternating with sour cream, beginning and ending with flour mixture. Fill prepared muffin cups with 1/4 cup batter each. Sprinkle remaining 1/4 cup sugar evenly over tops of cupcakes. Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, about 30 minutes.

  4. Step 4

    Let cupcakes cool in pans for 10 minutes before transferring to a wire rack before cooling completely.

  5. Step 5

    Transfer cooled cupcakes to refrigerator; let chill for 10 minutes. Place 2 tablespoons frosting on each cupcake; smooth into a dome-shape on top of each cupcake.

  6. Step 6

    Knead enough gel-paste food coloring into 1 1/2 to 2 pounds of fondant to create desired shade of brown. Lightly dust work surface with cornstarch and roll out fondant. Using a 3-inch round cutter, cut out 24 circles and transfer to a baking sheet; transfer baking sheet to refrigerator and let chill for 5 minutes.

  7. Step 7

    Lightly dust work surface with cornstarch and roll out remaining 1 1/2 to 2 pounds fondant. Using a 1 3/4-inch round cutter, cut out 24 circles and transfer to a baking sheet; transfer baking sheet to refrigerator and let chill for 5 minutes.

  8. Step 8

    Place a 3-inch brown circle of fondant over the top of each cupcake, smoothing with hands. Brush 1 1/2-inch white circles with water; place on top of brown circles, moistened-side down, near the bottom of each cupcake to create the muzzle. Set cupcakes aside.

  9. Step 9

    Place dog ear template on a baking sheet and cover with a sheet of wax paper. Place melted chocolate melts in a resealable plastic bag; snip corner of bag to create a small (about 1/8-inch) hole. Trace ear shapes from template onto wax paper with melted chocolate; fill in ears with melted chocolate to cover. Transfer to refrigerator until hardened, about 5 minutes.

  10. Step 10

    Using remaining melted chocolate, pipe dots onto each cupcake to create eyes. Use melted chocolate to adhere Sugar Babies or jelly beans to cupcakes to create a nose. Remove chocolate ears from wax paper; use melted chocolate to adhere to cupcakes. Using edible-ink marker, draw a mouth onto each puppy cupcake. Serve.

Source
The Martha Stewart Show, April 2011

advertisement

advertisement