How To Make Mini Springtime Fondant Cupcakes

What you will need: For the chocolate sponge

4oz softened butter
4oz caster sugar
2 large free range eggs
4oz self raising flour
4oz cocoa
50g good quality milk chocolate (melted)
2 tblsp semi-skimmed milk
80 mini cake cases (3cm)
Piping bag and nozzle

For the fondant topping

500g fondant icing sugar
Various colours of icing pastes

For the Royal Icing

180g icing sugar
1 free range egg white
2 drops lemon
2-3 tblsp water
Icing bag and a small nozzle

We couldn’t help ourselves! I know it’s still mighty chilly where some of you are (it is here) and there is still snow in many parts. But when we saw that the sun was out the other day our bake fest turned in to Springtime.

These teeny cakes are fantastic for loading up a cake plate with and super for party favor bags. Also, having handed a few out to various people to try I am assured that they are like a ‘hit’ of chocolate that just hits the spot and if they were any bigger they may be a touch rich.

Mini Springtime Fondant Cupcakes

Preheat your oven to 190c
Click here for our basic cooking conversion chart if you are baking outside of the UK!

Start by mixing the sugar and butter together in a mixing bowl until it is creamed.
Next, add the beaten eggs and the milk then sift in the flour and cocoa and stir together.
Melt the chocolate (I used Green & Blacks Milk chocolate) in a bowl over a pan of boiling water on a medium heat.
Add the melted chocolate to the rest of your ingredients and mix together until all the chocolate has blended.
Spoon the chocolate mix into a piping bag and use a small(ish) nozzle to pipe the contents into the mini cupcake cases.

Only fill the cases half way as you will need to leave enough room on top of the cake sponge to add the fondant icing once they are baked.
Bake the cakes on a large baking tray for 8-9 minutes.

Remove the cakes from the oven and allow to cool completely.

Click here for the how-to to make the fondant.

We used four different types of food colouring to add to our fondant to colour the tops of our cakes and we kept the colours a pastel shade for springtime freshness.
Allow the fondant to dry and harden before you proceed with the next step.

For the Royal Icing Dots

Using a hand whisk or mixing bowl with a whisk attachment, beat the egg white until it turns white and goes a little stiff. Then, sift in the icing sugar into the bowl and add the two drops lemon; add the water a tablespoon at a time as you may not need all of it.
Mix all the ingredients together until the royal icing starts to thicken and forms peaks when you pull the whisk from the mixture. Remember that you want your royal icing to be fairly thick and not runny so that the dots hold their shape.

Transfer the royal icing into a piping bag and using the smallest nozzle you have, start piping little spots/balls onto the top of your mini cupcakes. As the consistency of the royal icing will be quite thick when you pipe it, it won’t take long to harden and dry.

These ‘ever so sweet’ little delights will look gorgeous on any cake-stand.

Serve with a glass of bubbly, well…. it is Friday after all.

Delicious.

Have a great weekend, Love Bugs!

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Cherry Menlove