Moon cycle cupcakes
- Jenny White
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Makes 12 cakes (you will need 8 for the moon cycle)
More effort
Prep: 1 hr and 20 mins
Cook: 20 mins - 25 mins
plus cooling
A star rating of 4.7 out of 5.7 ratingsRate
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Budding star gazers, bake your way through the moon cycle with our tasty chocolate cupcakes. Arrange them in the right order to make a gorgeous display and test your science skills
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Ingredients
Nutrition
Units:
MetricUS
-
175g softened unsalted butter
-
175g caster sugar
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3 large eggs
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150g self-raising flour
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50g cocoa powder
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4 tbsp icing sugar
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100g blue ready-made fondant icing
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100g black ready-made fondant icing
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140g white fondant icing
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gold edible glitter
(optional)
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Nutrition: per serving
- kcal363
- fat14g
- saturates8g
- carbs54g
- sugars44g
- fibre1g
- protein4g
- salt0.2g
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Method
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step 1
Line a 12-hole muffin tin with 12 dark brown or black muffin cases. Heat the oven to 180C/160C fan/gas 4. Put all the ingredients in a large bowl and using a hand-held electric whisk, beat for 2-3 minutes, until fluffy.
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step 2
Divide the mixture between the muffin cases, then bake for 20 -25 minutes, until risen and springy to the touch – ask an adult to help you with this bit. When the cakes are cooked, take them out of the oven and transfer to a wire rack to cool completely – ask an adult to help you with this bit too. You will need 8 of the cakes to make a full cycle of the moon. If you need to, you can trim the tops of the cakes so that they are flat.
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step 3
Mix 3 tbsp of the icing sugar with enough water to make a spreadable paste and set aside. Knead the blue and black fondant icing together until the colours are almost blended together, leaving a few streaks of blue running through.
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step 4
Dust a work surface with a little icing sugar and roll out the coloured icing so that it's large enough to cut out 12 x 7cm rounds. Spread a little smear of the icing sugar paste on top of each cake and stick an icing round on top.
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step 5
Roll out the white icing to about 0.5cm thick. Using a small sharp knife, cut out 2 thin crescent shapes to make the waxing and waning crescent. Using a 7cm cutter, cut out 4 rounds. Cut one round in half to make the first and third quarter of the moon. Leave one round as it is to make the full moon and cut a small crescent away from the remaining 2 rounds, to make the waxing and waning gibbous moon. Using a little of the icing paste, stick each shape on to a cake. Leave one cake with nothing on – this will be the new moon. Use a star-shaped cutter to decorate the 4 cupcakes not included in the cycle with the leftover white icing.
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step 6
Using a pastry brush, apply a tiny bit of water over the darker icing then sprinkle a little glitter over the top – the water helps it stick in place. Have fun arranging your cakes in a lunar cycle!
RECIPE TIPS
FUN FACTS FOR KIDS
If you're baking these cupcakes with your children, then check out our fun facts that go with them.
Recipe from Good Food magazine, February 2016
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A star rating of 4.7 out of 5.7 ratings
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