Makka Pakka Cupcakes Recipe at MyDish

Makka Pakka Cupcakes

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Method

  • Melt the white and dark chocolate in two separate bowls, either over a pan of simmering water, or in a microwave if you prefer.
  • Leave to cool until it is warm to touch, but not hot (about 35 degrees C if you have a thermometer).
  • Gently heat the golden syrup to roughly the same temperature (you may need to heat and then leave for a few minutes to cool).
  • Add 1 heaped tablespoon of the warmed golden syrup to the dark chocolate and beat really well with a rubber spatula until it thickens.
  • Add the rest of the syrup to the white chocolate, and beat - again, as you beat and it cools down, it will thicken. You may find that the white chocolate thickens more than the dark. Don't worry about this.
  • Put the chocolate into two separate resealable freezer bags and seal. Place in the fridge for an hour before using.
  • Cut off small chunks of white modelling chocolate (mine were 10 - 12 g each) and roll in your hands to soften. (If it is rock hard, leave it for 5 to 10 minutes first). Mould into flattened balls to make the faces, then use small amounts of each of the modelling chocolates to make the rest of the features. You can combine a little of the softened dark modelling chocolate with a little of the white to make a lighter colour. The parts should stick together, but if not, melt a little extra chocolate to do this (for such small amounts, I just hold a hot metal spoon against a little chocolate, or fill a mug with boiling water and hold a little chocolate against it). For the pupils in the eyes I used a tiny bit of melted chocolate on the end of a cocktail stick. Set aside (they can be made a day or two in advance and kept in a tin / plastic container).

  • Make the buttercream by beating together the softened butter with half of the sifted icing sugar. Add 1 tbsp milk or hot water, and the vanilla if using, beat again, then add the rest of the icing sugar and more liquid if needed. Taste and check for consistency and add more butter / sugar / milk or water if needed. Add the food colouring and beat until the buttercream is uniform in colour.
  • Pipe or spread the buttercream onto the cupcakes and add your Makka Pakka chocolate decoration.

    • Tips

    • * I used milk in the buttercream this time because I wanted to use a piping bag and I find it gives a better consistency for piping. Otherwise, I tend to use hot water. Also, the longer you beat, the softer and 'fluffier' the buttercream will be - up to 5 minutes in total is good.
      Modelling chocolate can also be coloured - just knead in food colouring (paste or gel) as you would for fondant.
      I fortunately didn't have any problems with making the modelling chocolate this time, but these are the tips to follow if you do:
      Make sure the chocolate and the syrup have cooled down a little before mixing together as if they are too hot, it may split and go oily.
      If you find it too dry and crumbly when you come to use it, leave it at room temperature for couple of hours until the whole block is soft and pliable, then need in a little extra golden syrup (I would probably try 1 tsp at at time, and don't think I would bother heating first, for such a small amount).
      Any spare modelling chocolate can be kept in the sealed bag in a cupboard. Apparently it keeps for ages - just work a little in your hands to soften up so that it is pliable enough to use.

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    Ingredients

    • 150 g  White chocolate (good quality)
    • 50 g Golden syrup
    • 50 g Dark chocolate (good quality)
    • 10 Plain sponge cupcakes in paper cases (preferably homemade)
    • 100 g Unsalted butter, softened
    • 250 g - 300 g Icing sugar, sifted
    • 1 - 2 tbsp Milk (or about 1 tbsp hot water)*
    • A tiny bit Food colouring paste or gel (optional)
    • ½ tsp Vanilla extract (optional)

    By Views 345  Added Tue May 1 2012


    Making modelling chocolate is surprisingly easy! Try this for fans of 'In the night garden' or take the idea and let your imagination run wild - so many possibilities!

     

    Made for a second birthday - a little girl who loves In the Night Garden and read the Makka Pakka book at my house. Modelling chocolate recipe found online - www.theextraordinaryartofcake.com Read More