So if you’ve been following me for a while, you’ll know that I like animals.
I like dogs, I like goats, I like alpacas, I like capybaras, I like elephants – I LIKE THEM ALL.
And cats too of course, because: cats.
I mean, look at these dumbies of mine. How can I not love them?
So when RSPCA asked if I wanted to become an online ambassador for their upcoming cupcake day, my answer was yes! Who can resist animals, cupcakes and good causes?
RSPCA’s Cupcake Day is held every year in August, and Victorians are encouraged to host cupcake fundraisers, with the proceeds donated to the RSPCA. This year it’s being held on Monday 28 August – you can find more details at the RSPCA Cupcake Day website but the basic premise is bake cupcakes to raise some money.
In honour of the upcoming RSPCA event, and to provide inspiration should anyone need some, I wanted to make catcakes. After baking my cupcakes (chocolate surprise, topped with a thin layer of dark chocolate ganache) I pulled out all my fondant supplies and got to work.
Once I had everything set up and managed to translate the idea in my head on to one cupcake, it didn’t take very long to decorate all my cupcakes. I only had to warm up my coffee in the microwave once!
And afterwards I was ridiculously, incredibly pleased with how they turned out. Cutest catcakes ever!
I haven’t given decorating instructions as they’re quite simple to make, but I’m happy to clarify if anyone has any questions.
I hope this gives you a bit of inspiration for the RSPCA Cupcake Day. Even if you’re not up to decorating yours to look like cats, the chocolate surprise cupcakes are DELICIOUS (they’re not just cute, they also taste really really good) so do check out the recipe below.
Oh, and are you wondering what the surprise is? Here’s a clue.
- 190g flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 tablespoons instant coffee
- 1/2 cup hot water
- 1/2 cup cold water
- 50g cocoa
- 100g unsalted butter, softened
- 280g caster sugar
- 2 eggs
- 1/2 tablespoon vanilla extract
- 100g peanut butter
- 80g dark chocolate
- 40ml thickened cream
- Preheat oven to 170°C and line a muffin tray with cupcake papers - there will be enough mixture to make about 15, depending on the size of your cupcake liners.
- In a large bowl, sift together the flour, baking soda, baking powder and salt.
- In a separate bowl, whisk together the coffee, hot water and cocoa until it's smooth. Add the cold water and whisk to combine.
- Using an electric mixer, cream the butter on high speed for 1-2 minutes until pale and fluffy. Add the caster sugar a third at a time, beating on high speed for 2 minutes after each addition.
- Add the eggs one at a time, beating on medium speed for 1 minute after each addition. Add the vanilla extract and beat until combined.
- Add 1/3 of the flour mixture and mix on low speed until just combined. Add half of the cocoa mixture and mix on low speed until just combined. Repeat this process.
- Add the rest of the flour mixture and mix until just combined. Don't overbeat.
- Place a small scoop of the batter into each of the cupcake liners. Add a small teaspoon of peanut butter into the middle of each cupcake and then top with another small scoop of cupcake batter. The cases should only be about 2/3 full.
- Bake for 18-20 minutes, or until the tops spring back when touched or when an inserted skewer comes out clean. Allow to cool completely before topping with a layer of ganache.
- In a small saucepan on low heat, melt together the dark chocolate and cream until completely melted and combined. Allow to sit for about 5-10 minutes to cool down and thicken slightly.
- Spread the tops of the cupcakes with the ganache and leave it to set (preferably overnight) before decorating with fondant as desired.
Adapted from The Crabapple Bakery Cupcake Cookbook