Just before Christmas, my youngest daughter turned 8. She wanted an Indian themed birthday party this time, so she and her sister could wear the beautiful Indian outfits their grandma got for them from India.
I made these Mehndi Cupcakes to take to school so she could celebrate with her classmates.
I have to say, I was quite apprehensive about making the toppers, but it turned out easier than expected. It’s all about practice. The first 2 or 3 were hard to make, but it soon became easier as I got used to the piping technique.
Needless to say, they were a huge hit! And I liked the design so much, that I made more to use… for something else. Come back in a few days to find out what I did with the extra toppers! Enjoy!
- 190 gms – 1 ½ cups flour
- 1 tsp baking powder
- ¼ tsp sea salt
- 115 gms – 4 oz. unsalted butter at room temperature
- 125 gms – 1 cup + 2 tbsp packed brown sugar
- 2 eggs at room temperature
- 1 tsp vanilla
- ½ cup buttermilk or yogurt
- 2 tbsp milk
- 3 to 4 tbsp cocoa powder
- 125 gms – 4.4 oz. butter softened
- 225 gms – 8 oz. icing sugar
- 1 ½ tsp vanilla extract or to taste
- Green and Blue colouring
- Coloured Fondant rounds
- Golden cachous/pearls
- Coloured Royal Icing
- Edible glitter
- Edible glue
Preheat the oven to 165°C – 330°F and line muffin trays with papers.
Combine the flour, cocoa, baking powder and salt together in a bowl and set aside.
Then cream the butter, vanilla and brown sugar until pale and fluffy.
Add the eggs, one at a time, beating until well incorporated. Remember to scrape down the sides of the bowl as needed.
Add the flour and cocoa powder mixture in three batches, alternating it with two additions of buttermilk (or yogurt) and milk. Beat until well combined.
Put the batter into the lined muffin tray cups, filling each to about half.
Bake for about 25 minutes or until cooked through.
When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
Beat the softened butter with an electric mixer fitted with a paddle attachment for a few minutes and then slowly incorporate the icing sugar, vanilla extract, and green and blue colours. Mix well.
To make mehndi patterns on the fondant rounds, use a small 1.5 tip and coloured royal icing.
Make sure the fondant has hardened before piping on it, so you won’t risk making any indentations.
Decorate with golden pearls and some edible glitter.
To Assemble the cupcakes
Put the vanilla buttercream in a piping bag fitted with an open star tip (I used 1M Wilton) and decorate the chocolate cupcakes with it.
Top with the mehndi cupcake toppers.
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