For the Fondant Eyes, prepare the fondant eyes the day before. Stir DAWN Fondant Sublime in the pail umtil smooth. Place into a piping bag and pipe small bulbs onto a sheet of silicone paper then leave to set firm overnight. Finish with a dot of melted chocolate for the pupils. For the Genoese Batter, add all the Genoese batter ingredients (expect water (2)) to a mixing bowl fitted with a beater and mix on slow speed for 1 minute and then medium speed for 4 minutes. Then, on a slow speed, pour in water (2) over a minute. Scrape down throughly and mix for a further 1 minute on a slow speed. Desposit 45g into cupcakes cases. Bake in a deck over 21-23 minutes at 170C and then leave to the side to cool.
Place DAWN Vanilla Frosting in a bowl and add in green food colouring by gently folding it in until you reach the desired colour. Place the green frosting into a piping bag and a star nozzle.
Pipe a swirl on top of each cupcake and then decorate with the fondant eyes scattered across the icing.
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