Recipe: Hedgehog Cupcakes [edit]

Step 1

Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.

Step 2

In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.

Step 3

With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.

Step 4

Divide batter evenly between baking cups. Bake, rotating pans halfway through baking, until light golden brown and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool.

Step 5

Make the Swiss Meringue Buttercream: Combine the egg whites, sugar, and vanilla in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and whites are hot to the touch, 5 to 7 minutes.

Step 6

Transfer the bowl to the electric mixer. Using the whisk attachment, mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.

Step 7

In a separate bowl, beat butter until creamy and fluffy. At low speed, add the butter to the egg whites until smooth. Add the vanilla, and continue mixing until incorporated. (Makes 4 cups)

Step 8

Place 2/3 cup Swiss meringue buttercream in a small bowl; use a couple drops of nut-brown liquid-paste color to color it light brown. Transfer to a small piping bag fitted with a coupler. Set aside.

Step 9

Place 2 to 3 tablespoons Swiss meringue buttercream in a small bowl; use a few drops jet-black liquid-paste color to color it black. Transfer to a small pastry bag fitted with a #2 tip. Set aside.

Step 10

Frost cupcakes with remaining Swiss meringue buttercream, spooning colored sprinkles over tops immediately after frosting each cupcake.

Step 11

Pipe quarter-size "heads" onto edge of each cupcake with brown buttercream. Attach a #5 tip, and pipe "ears" on head. Pipe eyes and a nose on each head with black buttercream.

Step 12

This recipe yields 12 extra-large or 24 standard-size cupcakes.