Brussel Sprout Cupcakes
To get the domed shape for these bauble cupcake toppers, we made them in advance and left the icing to hold it’s shape on a foam dome.
Uploaded by Renshaw Baking
- 250 g Renshaw Bottle Green Ready to Roll Icing
- 125 g Renshaw Leaf Green Flower and Modelling Paste
- 250 g Renshaw Lincoln Green Ready to Roll Icing
- 125 g Renshaw Poppy Red Ready to Roll Icing
- 100 g Renshaw White Ready to Roll Icing
- 400 g Renshaw Vanilla Frosting
- Rainbow Dust Black Food Art Pen
Knead 250g Bottle Green icing and half a pack of Leaf Green flower paste until smooth and pliable, then knead these both together.
Lightly dust the work surface with icing sugar and roll out your icing to around 1/2 cm thick, rotating after each roll to prevent sticking.
Use a large circle cutter to cut out your toppers, and gently place these onto foam domes (or something similar), pressing lightly down on the edges to get the curved shape. Leave these to firm up, but they will still remain soft enough to eat.
Knead the Lincoln Green icing until smooth and pliable. Lightly dust the surface with icing sugar and roll out slightly thinner than with the darker green icing. Rotate the icing after each roll to prevent sticking.
Cut large circles from the icing again, and cut these in half. Place one of the curved halves onto the edge of the green dome, and check how far up you want your 'leaf' to cover the dome. Stick this to the side of the dome with a little cooled boiled water (or edible glue) and trim the excess from the bottom.
If you want to keep your sprout design plain (without a Christmas hat), then attach a second half circle to the opposite side of the dome, then slightly overlap 2 more on the remaining 2 spaces over the first ones.
If you're adding a Christmas hat to your Brussel Sprout, then simply overlap 2 half circles slightly over the first one you stuck down, leaving a space where the top of your sprout will be.
Knead your Poppy Red icing on a clean, dry surface until smooth and pliable. Lightly dust the surface with icing sugar and roll out to the same thickness as the Lincoln Green icing.
Cut triangle shapes from the icing, keeping these in proportion to the rest of the cupcake.
Use a little cooled boiled water or edible glue to attach the hat to the top edge of the sprout, and gently fold the tip of the hat under and towards one edge, sticking the end of this down where you can.
Knead and roll out the White icing and cut strips from this for the bottom of the hat. Attach with a little water.
Roll some more White icing into small balls and attach these to the tip of the hat with some more water.
Using a Black Food Art Pen, gently draw faces and different expression onto your Brussel Sprout cupcake toppers.
Give your Vanilla Frosting a mix, and add to a piping bag with nozzle. Pipe a swirl of icing on top of your cupcakes and gently place the Brussel Sprout on top.