This challenge wasn’t actually suggested by any friend or family for Challenge52, however, it is a bake which I owed to a friend from a couple of years ago. Chloè absolutely loves pandas and she found some photos of panda cupcakes and sent them to me. I offered to make them for her birthday but unfortunately life got in the way and I didn’t manage to do it. So I added this one to Challenge52 myself as a special gift for Chloè’s birthday.
These cute mini panda cupcakes have been inspired by Bakerella. Whilst Bakerella gives you all the tips you need to decorate the cakes, I needed to find a gluten free cake recipe for Chloè. I did a quick search and found this recipe for a gluten free chocolate cake.
To make these gluten free chocolate panda cupcakes you will need the following ingredients:-
- 100g unsalted butter, diced, plus extra for greasing
- 140g best-quality dark chocolate, with 70% cocoa solids, broken into pieces
- 6 large eggs, separated
- 140g ground almonds
- pinch of salt
- 85g caster sugar
- 150g unsalted butter
- 300g icing sugar
- 1tsp vanilla extract
- Popping candy
- Chocolate chips
- Chocolate sprinkles
- A black icing pen
Bakerella uses sanding sugar which is a special type of sugar used in baking and cake decorating. It has an extra sparkle compared to normal granulated sugar and it can be cooked and added to icing without dissolving. I couldn’t find any sanding sugar in my local shops so I thought I would try it with popping candy as it was the closest colour to what I needed.
The cupcakes are made with petit four cases and the above quantities made 50 mini cupcakes, with leftover cake mix! So unless you are making these for a big groups of people, it might be worth reducing the quantities 🙂
I started by putting my diced butter and broken chocolate into a heatproof bowl over a pan of simmering water. I kept string and then once the butter and chocolate were melted I took it off the heat and mixed until it was well combined.
I let the chocolate butter mixture cool for 5 minutes and spent the time separating the eggs.
I then added the ground almonds and egg yolks to the chocolate/butter mixture.
I added a pinch of salt to my egg whites and whisked them into soft peaks. I then added a little of the caster sugar at a time and kept whisking until I had stiff peaks.
I added 2 large tablespoons of the eggs whites to the chocolate mixture. Once it was combined, I gradually added all of the eggs whites, folding it in carefully until all the white was gone. This took longer than I thought it would but I kept my patience as I didn’t want to beat the air out of the egg whites.
With the cake mixture ready, I put all my cases on a tray and used a measuring spoon to put a teaspoon of mixture into each case.
I then put them in the oven for 8 minutes at 200 degrees celsius until cooked through.
Once the cakes were cool, I got started with the panda decorating. I started by putting 150g softened butter into a bowl and whisked it with my handheld electric mixer. As said in Challenge No. 13, it is important not to rush this stage and so I did this for about 5 minutes.
I gradually added the icing sugar, covering the bowl with a clean tea towel and whisking between each addition until combined. I continued adding a bit at a time until all the icing sugar was incorporated and I added the vanilla extract towards the end.
I put 1/4 of the mixture into a piping bag fitted with a No. 2 nozzle and the remainder into another piping bag fitted with a No. P6 nozzle.
Now for the fun bit, making the little panda faces. I took each cupcake and pipped icing on top using the wide nozzle before dipping it into a bowl of popping candy (ensuring it was fully covered). I added 2 chocolate drops for ears, 2 for eyes and one for the nose. I then added a chocolate sprinkle for the mouth. Finally, I used the smaller nozzle to pipe the whites of the eyes onto the chocolate drops. Once the whites were set, I used my icing pen to add the black centres.
And there you have it, mini chocolate panda cupcakes.
I think these are just so cute! They tasted really nice too 🙂 The only problem was that my popping candy very quickly lost its pop! As I was decorating the cakes, I kept hearing the faint sound of the candy popping on the finished cupcakes. By the time I had one the next day, there was no pop left. But this doesn’t take away from how cute they are.
Coming up next week, Challenge No. 30 – fig and goats cheese tart.