You may already know this about me if you’ve been reading for a while, but I am a geek. So, with the Doctor Who 50th anniversary special airing next Saturday, I wanted to create some fun Doctor Who-themed treats. Fortunately, it was right around the time I was pondering what to make when fellow local blogger and Doctor Who fan Sarah from Dash and a Pinch e-mailed me with an idea for a combined project – she would design and create some awesome fondant cupcake toppers, and I would bake up some tasty Doctor Who-themed cupcakes. Since I don’t have a ton of experience decorating with fondant, I totally loved the idea, and immediately went to work coming up with a cupcake recipe!
In the end, I decided on TARDIS-blue velvet cupcakes, which I adapted from bettycrocker.com and Heather from Sprinkle Bakes. Then, to make them “bigger on the inside,” I created a jam to fill them with that mimics the filling found in one of the Doctor’s current favorite snacks, Jammie Dodgers. I finished them off with a simple cream cheese icing, because what goes better with velvet cake? I just made sure not to pile the frosting too high, and when Sarah and I got together to do a combined photo shoot of the completed cupcakes, the toppers went on perfectly. We had so much fun – I definitely want to do projects like this more often! For all of you Doctor Who fans out there, I hope you enjoy these – and even if you’re not a fan, I hope you’ll enjoy this twist on traditional red velvet cupcakes. Have a fantastic week!
For the cupcakes:
- 2 1/2 cups cake flour
- 1 tsp salt
- 2 cups sugar
- 1/2 lb butter, softened
- 2 large eggs
- 1 Tbsp cocoa powder
- 1 Tbsp royal blue gel food coloring (I used AmeriColor)
- 1/8 tsp violet gel food coloring
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 Tbsp white vinegar
For the filling: Jammie Dodger Filling Jam
For the cream cheese icing:
- 8 ounces cream cheese, softened
- 1 stick butter, softened
- 1/2 tsp raspberry or vanilla extract
- 4 cups powdered sugar
Allons-y! First, preheat the oven to 350 degrees and line two cupcake pans with cupcake liners. In a medium mixing bowl, whisk together the flour and salt. In a large bowl, cream together the butter and sugar until fluffy. Add in the eggs, beating well after each addition. In a small bowl, mix together the cocoa powder and food colorings until you have a thick paste. Combine the baking soda and vinegar in another small bowl. Beat the cocoa powder paste into the butter mixture, and then gradually beat the flour mixture into the butter mixture alternately with the milk. Beat in the vanilla, and finally the baking soda mixture as well.
Pour the batter into the cupcake liners and bake 25-28 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean. Let cool completely before filling and frosting.
To fill the cupcakes, I used a cupcake corer like this one to get the job done quickly, but you can certainly use a knife or a spoon to remove the centers – alternatively, you can use a piping bag with a round decorating tip to inject the filling into the center of the cupcake. I also replaced the cake top circles the corer removed before icing the cupcakes, but that’s an optional step. Fill each cupcake with a teaspoon or two of jam.
To make the icing, in a large bowl, beat together the cream cheese, butter, and extract until smooth. Add in the sugar gradually until incorporated, and then beat on high until fluffy. If the icing isn’t firm enough, add more powdered sugar. Pipe onto the cupcakes as desired, and then apply your fondant toppers.
I just love all of the toppers Sarah made (also, that giant Silurian alien head? She sculpted that out of fondant as well!). To read more about our combined cupcake adventure, head over to Sarah’s blog!