A few weeks ago, I made these nautical cupcakes to take to a little guy I was working with before he went on a summer vacation. Since summer seems to be winding down, I wanted to post these sea cupcakes before it was too late. I used my standard chocolate cupcake with vanilla frosting recipe, with a few alterations.
a few drops of blue dye12 gingersnap biscuits, finely ground (for sand)
100 g chocolate
star shaped molds
Preheat oven to 350 F. Line your cupcake pan. Melt your chocolate and temper it until it’s just slightly above room temperature. Pour in into your star shaped molds and set it in the refrigerator to cool. Combine all the cake ingredients together and mix thoroughly. Fill your cupcake tins 2/3 full. Bake for 18-20 minutes. Set them aside to cool.
Beat the butter until it is creamy. Add the sugar a cup at a time. Beat in extracts, salt and milk. Add more milk or powdered sugar until the frosting is the perfect consistency to pipe. Add blue food colouring until your frosting is the desired shade.
When your cupcakes are cool, frost them and top them with tiny piles of your gingersnap “sand” and your starfish chocolates.