Moon cycle cupcakes

Moon cycle cupcakes

  • Rating: 5 out of 5.4 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus cooling
  • More effort
  • Makes 12 cakes (you will need 8 for the moon cycle)

Budding star gazers, bake your way through the moon cycle with our tasty chocolate cupcakes. Arrange them in the right order to make a gorgeous display and test your science skills

Nutrition: per serving
NutrientUnit
kcal363
fat14g
saturates8g
carbs54g
sugars44g
fibre1g
protein4g
salt0.2g
Advertisement

Ingredients

Method

  • STEP 1

    Line a 12-hole muffin tin with 12 dark brown or black muffin cases. Heat the oven to 180C/160C fan/gas 4. Put all the ingredients in a large bowl and using a hand-held electric whisk, beat for 2-3 minutes, until fluffy.

  • STEP 2

    Divide the mixture between the muffin cases, then bake for 20 -25 minutes, until risen and springy to the touch – ask an adult to help you with this bit. When the cakes are cooked, take them out of the oven and transfer to a wire rack to cool completely – ask an adult to help you with this bit too. You will need 8 of the cakes to make a full cycle of the moon. If you need to, you can trim the tops of the cakes so that they are flat.

  • STEP 3

    Mix 3 tbsp of the icing sugar with enough water to make a spreadable paste and set aside. Knead the blue and black fondant icing together until the colours are almost blended together, leaving a few streaks of blue running through.

  • STEP 4

    Dust a work surface with a little icing sugar and roll out the coloured icing so that it's large enough to cut out 12 x 7cm rounds. Spread a little smear of the icing sugar paste on top of each cake and stick an icing round on top.

  • STEP 5

    Roll out the white icing to about 0.5cm thick. Using a small sharp knife, cut out 2 thin crescent shapes to make the waxing and waning crescent. Using a 7cm cutter, cut out 4 rounds. Cut one round in half to make the first and third quarter of the moon. Leave one round as it is to make the full moon and cut a small crescent away from the remaining 2 rounds, to make the waxing and waning gibbous moon. Using a little of the icing paste, stick each shape on to a cake. Leave one cake with nothing on – this will be the new moon. Use a star-shaped cutter to decorate the 4 cupcakes not included in the cycle with the leftover white icing.

  • STEP 6

    Using a pastry brush, apply a tiny bit of water over the darker icing then sprinkle a little glitter over the top – the water helps it stick in place. Have fun arranging your cakes in a lunar cycle!

RECIPE TIPS
FUN FACTS FOR KIDS
If you're baking these cupcakes with your children, then check out our fun facts that go with them.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.4 ratings
Advertisement
Advertisement
  • Towels promo

    New! Good Food Deal Get up to 50% off a luxury towel set!

    Get offer
Advertisement

Sponsored content