Toy Story Alien Cupcakes
#TheClawwwwwwww

INGREDIENTS

Cupcakes

430g (15 oz) plain (all-purpose) flour

265 g (91/2 oz) caster (superfine) sugar

3 teaspoons baking powder

1/2 teaspoon fine salt

125 g (41/2 oz/1/2 cup) unsalted butter, softened

2 large eggs

375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk

125 ml (4 fl oz/1/2 cup) vegetable oil

2 tablespoons Greek yoghurt (or sour cream)

1 teaspoon vanilla extract or vanilla bean paste

1 tsp boysenberry flavouring (or any of your choice)

3 drop blue food gel

3 drops purple food gel

 

Alien Cake Pops

430g (15 oz) plain (all-purpose) flour

265 g (91/2 oz) caster (superfine) sugar

3 teaspoons baking powder

1/2 teaspoon fine salt

125 g (41/2 oz/1/2 cup) unsalted butter, softened

2 large eggs

375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk

125 ml (4 fl oz/1/2 cup) vegetable oil

2 tablespoons Greek yoghurt (or sour cream)

1 teaspoon vanilla extract or vanilla bean paste

1 tsp boysenberry flavouring

2 drops purple food gel

5 drops pink food gel

300g white chocolate, melted

5 drops green candy food gel

10 drops yellow candy food gel

60 candy eyes (I used the Wilton ones)

100g black candy melts, melted

 

Green Goo

200g white chocolate

100ml thickened/whipping cream

2 drops green food gel

5 drops yellow food gel

 

Frosting

1 batch American buttercream frosting

3 drops purple food gel

METHOD

Makes 20

Level: Tricky Tricky White Boy

Cupcakes

Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.

 

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.

 

Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.

 

Add the eggs, milk, oil, yoghurt, blue food gel, purple food gel, boysenberry flavouring and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.

 

Fill each liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

 

Alien Cake Pops

To make the cake pop cake repeat the same exact process as the cupcakes. Replace the food gels used in the cupcake mixture with the pink food gel.

 

Place in a baking tray lined with baking paper and bake the same amount of time as the cupcakes. Allow to cool completely before crumbling all of the cake into a large mixing bowl.

 

Add 1 cup of the buttercream frosting (before you colour it) and mix using a spatula until well combined. Take out a piece of the mixture just a little bigger than a gold ball and roll into a ball. Then roll into a short log shape about the size of an egg.

 

Place onto a baking tray lined with baking paper and chill in the fridge for 1 hour.

 

Face decorations

To make the face decorations add the white chocolate into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth.

 

Add the green and yellow candy food gel colouring. Note: This is different from regular food gel colorings. This one is specifically for colouring chocolate. Add some of the green chocolate into a piping bag fitted with a Wilton #2 round tip. Line a baking tray with baking paper and pipe the ears by piping little triangle shapes about the size of your toenail. Then pipe little long shapes about half the size of a match stick with a round shape at the top. You’re going to need 2 ears for each cupcake and one antenna for each cupcake.

 

Add the melted black candy melts into a piping bag with a Wilton #2 piping tip and pipe the little mouths onto a baking tray lined with baking paper. They’re the shape of a squinty eye and about the size of a fingernail. Let all the decorations set in the fridge for 20 minutes.

 

Next, dip the very end of a cake pop stick into the green chocolate and insert into the bottom of each cake pop. Allow to chill for 20 minutes before dipping the cake pop into the green chocolate. Allow excess to drip off. Place the mouth on the wet chocolate along with the 3 candy eyes and antenna on the top. You might need a little dab of extra green chocolate to stick the antenna on top.

 

To make the green goo add the white chocolate and cream into a microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Add the green and yellow food gel and mix until well combined. Add to a large piping bag.

 

Core the centre of each cupcake and fill with the green goo.

 

Fit the end of a piping bag with a large round tip. Pipe a flat swirl of frosting on top of each cupcake before placing the alien head on top.

 

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HELPFUL TIPS!

 

STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.

 

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.

 

OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!

 

BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.

 

TOOLS:

Large mixing bowls

Spatula

Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag

Tablespoon

Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

 

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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