Karl Lagerfeld Shoe Cupcakes
(makes 16 cupcakes)
250 grams plain flour
2 tablespoons cocoa powder, sifted
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
100 grams unsalted butter, soften at room temperature
200 grams caster sugar
1 tablespoon red food colouring paste (or powder)
2 teaspoons vanilla extract
2 large eggs
175 ml full cream milk
2 tablespoons natural yoghurt
1 teaspoon cider vinegar
135 grams (3/4 cup) caster sugar
3 large egg whites
90 grams (1/2 cup) butter, melted and cooled to room temperature
150 grams (1 cup) all-purpose plain flour
1 teaspoon vanilla extract paste
250g butter, soften at room temperature
3 cups icing sugar mixture
2 tablespoons full cream milk
Food colouring paste in different colours
For sole and heel
16 mini ice cream cones
100g dark chocolate
100g milk chocolate
100's & 1000's or other cake decorations
Royal Icing 1 large egg white
½ teaspoon lemon juice
1½ cup icing sugar, sifted
1. Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
2. Using a food mixer, cream the butter and sugar on high speed until pale and light. Add vanilla extract and food colouring beaten well until well combined.
3. Turn the speed down to medium-low, add the eggs one at a time and make sure well incorporated before each addiction; add 1/3 of the flour mixture, then 1/3 of the milk, repeat until all flour and milk are used in the mixture and well combined. Finally add the yoghurt and vinegar and let it beat for a few seconds and the mixture is ready.
4. Heat the oven to 170C. Line a 12-hole baking tray with cupcake cases. Use a dessert spoon, drop one heaped spoonful of mixture into each case. Transfer the tray to oven and bake for 20-30 minutes or until a skewer inserted in the centre of the cupcakes and comes out dry.
5. Leave them to cool in the tray for 5 minutes and then tip them out onto a wire rack and let them cool completely before icing.
6. To make the tuile, whisk sugar and egg whites in a large mixing bowl until the sugar has dissolved. Add melted butter and vanilla extract, whisk to combine; then add flour 1/3 at a time, stir the mixture until well combined, smooth and lump free. The mixture should be thick and paste like. Wrap in cling film and let it chill for at least 1 hour.
7. Use a 2mm thick cardboard or ice cream tub lid, draw a shape of a thin and long lightbulb, then cut it out, it will be the stencil for the shoe sole.
8. Heat the oven to 170C, line a baking tray with baking paper, place the stencil on top then use a palette knife, spread a thin layer of the tuile mixture evenly, then lift the stencil off. Repeat to fill the rest of the space on the tray. Bake in oven for 8 minutes or until it starts to turn brown on edges but still blonde in centre. Remove the tray from oven, and carefully lift the tuile up and drape the wider side of the tuile (which is the ankle) on a wire rack and let the thinner side to flop down on the kitchen bench. Leave them to cool completely as it will harden and become brittle and should be in the shape of an 'S'. Store them in airtight container until ready to be used.
9. To make buttercream icing, beat butter using a food mixer on high speed until pale and fluffy. Turn the speed down to low, then add icing sugar one tablespoon at a time, make sure is well incorporated at each addition. Add the milk and continue whisking for a few more seconds then is ready. Depends on the food colouring used, then divide the buttercream icing evenly, add a tiny bit of food colour paste in each icing separately and mix well. If you are not using it straight away, wrap them up tightly with cling film to stop it from drying.
10. When you are ready to ice the cupcakes, scrape the buttercream icing into different piping bags with different piping tips as desired. Now let the fun begins, pipe the buttercream icing however you like on top of the cupcakes and keep in mind that one side of the cupcakes are the front of the shoes when considering the design. Then decorate with sprinkles, couchous and sugar art.
11. To construct the sole and heel, place chocolate in a bowl and then put in microwave and set for 30 seconds. Take it out give it a stir with a dry clean spoon, then place it back in for another 30 seconds, repeat until the chocolate is fully melted, it will take about 3 or 4 times repetitions. Then leave the chocolate to cool down to room temperature.
12. Dip the top of ice cream cone into chocolate, shake off any excess then stick it to the wider bit of a tuile, sprinkle with 100's and 1000's until fully covered. Set aside and leave it to set. Repeat until all cones are decorated.
13. To make the royal icing, put egg white and lemon juice in a mixing bowl and give it a quick whisk. While whisking, add icing sugar one tablespoon at a time and make sure it well incorporated after each addition. Similar to the buttercream icing, divide the royal icing evenly depending on how many different food colouring you are going to use. Then dab a tiny bit of food colouring paste into each portion of royal icing separately and give it a good mix thoroughly. Pour the royal icing into different piping bags (no piping tip needed), then tie a knot on top to stop it from drying. DO NOT cut the tip until you are ready to ice the tuiles.
14. Now is time to assemble, insert the sole and heel part into the side of a cupcake making sure the base of the cupcake and the tip of the heel are level. And finally, cut the tip of the piping bag, just big enough to squeeze the icing out, decorate the sole however you like. Set aside and leave the icing to set.