The ekidna cupcakes!

What happens when you give your child a birthday cake book and say they can choose whatever they want? I'll tell you what, something YOU don't really want to make. This year it was an ekidna challenge! He loves all things boy - Ninja Turtles, Spideman, cars of any kind, things that feel gross between your fingers and stick to the walls, soccer, cricket... you know, boy stuff. So giving him the Birthday Cake book, I expected to do doing a soccer field cake, or the swimming pool cake, or possibly even the rocket ship cake. But for some reason the ekidna stood out and that's what he wanted. 

Instead of making it exactly like the recipe called for, I decided to make cupcakes, that way I could also make some grass using the "furry" nozzle I never get to use. 

So here they are, my ekidna cupcakes!

Double Chocolate Cake

215g plain flour

125g cocoa powder

1.5 tsp bicarb soda

1/2 tsp baking powder

pinch of salt

60g dark chocolate, chopped

1 cup boiling water

1 cup buttermilk

1/2 tsp vanilla extract

2 large eggs, at room temperature

1/2 cup vegetable oil

425g caster sugar

Pre-heat the oven to 180 degrees celsius and line a cupcake tin.

Sift the flour, cocoa powder, bicarb soda, baking powder and salt in a bowl. In a separate bowl, pour the boiling water over the chopped chocolate and whisk until the chocolate has completely melted. Set aside to cool. In another bowl, whisk the buttermilk and vanilla together and set aside.

In a clean bowl, whisk the eggs together until foamy. Reduce the beater to low and add the oil, beat until combined. Slowly pour the chocolate and buttermilk mixtures into the eggs and whisk until combined. The mixture will be very liquidy. Pour the dry ingredients into the liquid and beat on low until just combined. Carefully pour your mixture into the cupcake containers. Pop into the oven for about 25 minutes (just keep an eye on them as all ovens are different). When ready, remove from the oven and allow to cool in the trays for about 20 minutes, then remove from trays and rest on a wire rack until completely cool.

Strawberry mousse

1 x 250g punnet strawberries, hulled and halved

2 tbs fresh lemon juice

2 tbs caster sugar

2 tbs water

1 ¼ tsp gelatin powder

2 cups heavy cream

In a saucepan over a low-medium heat, add the strawberries, lemon juice, sugar and water. Allow to stew until the strawberries are broken down (about 5 minutes). When the mixture is not quiet thick, remove from heat and strain through a fine sieve to remove lumps and seeds. Allow the strawberry mixture to cool to room temperature. While cooling, beat the cream to soft peaks, Next heat up about 2 tbs of the mixture so it's warm to touch. Add the gelatin and whisk until dissolved. Mix it into the remaining strawberry mixture then fold through the cream. Cover and place in the fridge for at least 2 hours to set.

Assembly

200g unsalted butter

500g icing sugar

40g cocoa powder

2 tsb of milk (or more depending on consistency of icing)

100g dark chocolate

40g white chocolate

To make the icing, add the butter and icing sugar in a food processor. Blend until incorporated. Add the cocoa powder and mix again. When everything is mixed, add enough milk (while food processor is going) to form a smooth, creamy icing.

Using a piping bag with long nozzle, squeeze strawberry mousse into the centre of each cupcakes. I just gentle push the nozzle through the top of the cupcake and squeeze until I can feel the cupcake has enough inside. Be generous! 

Next, spread icing over cooled cupcakes. Melt the dark and white chocolate (separately) and spoon them into small piping bags (I cut a square of baking paper, fold into a triangle and roll into a small piping bag when using chocolate. All you need to do it cut a bit off the tip when filled and start piping). On some baking paper, draw rows of I's, to represent the ekidna's spikes and nose. Pop these in the freezer so they are really firm. When ready, push them into the icing to make the spikes and nose, Then finish by making two eyes out of the white chocolate and add a tiny dark chocolate dot in the middle. ENJOY!!