Hello everyone. The this cupcake design is based on Trypophobia. This is a fear of small holes that are clustered together. Trypophobia can be described as a phobia based on if a person reacts with fear or disgust.
It is important to say that everyone has an irrational fear or two. No matter how overwhelming your fears and phobias are they can be overcome with the right treatment and the right professional.
Please do not use any of my creations to freak out your friend who might have a similar phobia to whatever I have created. Fears and phobias can cause some extreme reactions and it is always important to respect a person who has it.
This recipe is lactose free providing you use the right ingredients.
Friendly warning, food colouring can stain really badly. Make sure you are wearing gloves and the kitchen surface you are using is covered by something stainproof (baking paper works well).
Ingredients
-
Cupcakes
- Decorating
Instructions
-
Vanilla Cupcakes
-
Preheat your oven to 180c (356°F). Line a 12 capacity cupcake pan with paper cases.
- In a bowl combine the flour and sugar.
-
Then add the eggs, butter, milk and vanilla and mix. Keep mixing until the mixture is free from lumps.
-
Spoon the mix into the cupcake pan. To achieve more even cupcakes, I like to use a ¼ measuring cup.
-
Bake the cupcakes for 10 minutes. Test the cupcakes by inserting a skewer into the center. If it comes out clean, then the cupcake has finished cooking.
-
Let the cupcakes sit in the hot pan for a few minutes then transfer onto a wire rack to cool. The longer the cupcakes are sitting in the hot pan the more they will cook. So it is better not to leave them in for too long.
- Leave them to cool completely. Decorating
-
The first thing we need is flesh colored fondant. It makes life a lot easier if you have the specific dye to make it. If not create a brown food coloring (equal parts red and green). Add it to the fondant and kneed until the color has been mixed in. Now add a small amount of yellow and red food coloring. Start with tiny amounts and kneed until it has been mixed in. Remember it is much easier to add color than to try to take it away.
-
If you notice that your fondant is dry the best way to revive it is to add a small amount of baking glycerin to it and knead well.
-
The fondant will be revitalized.
-
Now roll the fondant out nice and thin.
-
Get a circle cookie cutter that closely matches the size of the cupcakes you have made. Cut out a circle. Use a piping tip with a small hole and press it into the center to cut out a small circle. (If you have a ball tool that is used for fondant you can use this to smooth the holes. Place it inside the hole and smooth the edges. Don’t press it too hard as this may break some of the edges. )
-
I bet you can see where I am going with this. Keep cutting out small holes that are reasonably close together.
- Repeat these steps according to how many cupcakes you want to decorate.
- Now get those cupcakes and level them.
-
Get some icing and add some black gel coloring. Stir well and add it to a bag with the round piping tip.
-
Apply some black icing to the cupcake and level.
- Place the circle of fondant on the top of the icing. Press down gently to secret it in place.
-
Serve, devour and enjoy.
