Happy Birthday little baby boy!!! ...and lactose-free coco cupcakes for the parents!

I finally got an occassion to do some cupcakes again…..

My boyfriend’s sister got her cute little baby boy in February. But since I was on vacation at this time, I went to see him last week. …and brought some cupcakes! (You all know me…it was not a surprise!! :P)

I had a certain idea for baking and decorating my cupcakes. The topping should be baby blue, I wanted to add bears in any way and they should be lactose-free.

The final idea was to do a coconut cupcake with a lactose-free coconut milk topping in light blue. And to top all that…and to add my bears….I did some little teddies out of white fondant.

Curious who to do all this?

Here we go:

You gonna start with making the fondant teddies because the have to dry for a few days.

Roll out about 50g of fondant until it’s about 1-2mm thick. Next take your teddy-shaped cookie cutter and cut out about six bears. Be careful…white fondant get’s easily dirty and that would look gross. Be sure that your hands/fingers aren’t greasy or stuff.

Place every little teddy bear carefully on a baking sheet. When you finished, cover them with another baking sheet and put them in a dry place to harden. This will take at least one day (I let them sit for two days).

Let’s continue with the cupcakes:

Separate two eggs and place yolks and egg whites in separate bowls. Mix the egg whites with a little pinch of salt until they’re stiff and white. Set them aside.

Add about 1/3 cup of butter and ½ a cup of sugar to the yolks. Blend all together until the mass is creamy and light yellow/orange.

Add about 1/3 cup of butter and ½ a cup of sugar to the yolks. Blend all together until the mass is creamy and light yellow/orange. Add one cup of grated coconut and one teaspoon of baking powder and mix again. If your batter is too crumbly add a few tablespoons of coconut milk…if it’s to fluid add a few tablespoons of flour.

Afterwards fold in the egg whites carefully and fill your batter into six moulds of a muffin tin. As always I recommend using paper cups…it’s way easier and looks cuter. :)

Bake your muffins for about 15-20 minutes at 150°-180° [300-350F]. Remove from the oven and let them cool.

Meanwhile you can prepare the topping.

Let four gelatine leaves soak in cold water for a couple of minutes. Melt about 2-3 tabelspoons of the coconut milk in a sauce pan on low heat. Drain and squeeze the gelatine leaves and let them disolve in the milk.

Place two cups of drained coconut milk in a bowl add ½ cup of sugar and mix until everything is well blended. Add the gelatine mass by spoonfulls and mix in a few little drops of blue food coloring. Make sure to blend well and the mass is evenly colored…you don’t want to have white spots on your cupcakes in the end.

Let your topping sit in a cool place until your muffins are completely cold.

Afterwards fill the topping in a pastry bag and pipe it with a circular motion onto your muffin. Then take one of your bears and place them upright on your cupcake.

Feel free to add more decoration, bows, or go crazy with sprinkles. Whatever your little heart desires!!

Special tip: Of course you can do the cupcakes for a baby girl as well. Just use red instead of blue food coloring and add a cute bow.

And to sum it all up…the ingredients

Last but not least: I wish all the best for little baby boy and his parents. Good Luck!!

Enjoy

xo

Andrea