- 250g Butter
- 250g Caster Sugar
- 4 Eggs
- 250g Self Raising Flour
- 2 tspn Baking Powder
- 250g Butter
- 500g Icing Sugar
- 2 tbspn Milk
- Pink Food Colouring
- To Decorate
- Pink, White and Black Fondant
- Makes 24 Cupcakes
Making the Flamingo Heads and WingsThe first task in making these gorgeous cupcakes is to make the fondant heads and wings – these should be made at least 2 days before you want to assemble the cakes so they have time to dry out and will hold their structure when stuck to the buttercream.
Make the heads 1 at a time completing the whole head before moving onto the next.
1. To make the heads take a small amout of pink fondant (roughly the size of a large marble) and roll it out to a long sausage but leaving one end thicker for the head. Shape into an S shape and gently pinch the end at the bottom of the neck so it’s flat.
2. Take a small amount of white fondant and shape it into a small box shape. Gently mould this to the head then take a small piece of black fondant, mould to a beak shape and gently press it onto the white piece.
3. Use a cocktail stick to make small holes where the eyes will go and then add a very small black fondant eye.
4. The wings are hearts. Roll out the pink fondant on a surface lightly dusted in icing sugar. Cut out 48 heart shapes.
Fondant Flamingo heads
Finished flamingo heads drying on a sheet of greaseproof paper.
Flamingo wings for cupcakes
Pink hearts drying on a sheet of greaseproof paper.
Making the CupcakesPre heat oven to 180C. Line 2 muffin trays with large white cupcake cases.
1. Add the butter and sugar to a large bowl and beat together with an electric whisk.
2. Add 2 eggs and 1 spoon of flour and continue to whisk.
3. Add the other 2 eggs and whisk again.
4. Pour in the rest of the flour and the baking power and whisk until combined.
5. Use spoons to scoop the batter into the cupcake cases.
6. Bake for 18mins or until lightly browned.
Making the Buttercream
1. Add the butter to a large bowl and beat with an electric whisk.
2. Sieve in the icing sugar a little at a time, beating after each addition.
3. Add the food colouring a little at time, mixing until the pink is similar to the colour of your fondant heads.
4. Add the milk a little at a time and continue to whisk until a soft consistency.
Assembling the Flamingo CupcakesThe flamingos are easier to assemble if the buttercream is not too soft so I would recommend chilling it for an hour or so, so that it holds a strong shape.
1. Add the buttercream to an icing bag with a star nozzle attached.
2. Pipe onto the cupcakes but instead of doing a swirl covering the whole cupcake, do an oval shape to create the flamingo body.
3. Gently press the heads on to one end of the oval buttercream.
flamingo cupcakes no wings
4. Add the heart wings and voila… cuteness overload!!!
This article and recipe adapted from this site