Recipe by Paula Deen
- 1 recipe basic vanilla cupcakes
- Drumsticks, recipe follows
- potatoes, recipe follows
- Peas and carrots, recipe follows
- Disposable aluminium fairy cake moulds/cupcake moulds (available at grocery stores)
For the basic vanilla cupcakes:
- 350g plain flour
- 1/2 tsp salt
- 2 tsps baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp vanilla essence
- 125ml milk
- 125ml vegetable oil
- 100g sugar
- 3 eggs
For the drumsticks:
- Bone mould
- 50g white chocolate melting wafers
- 250g vanilla
- 6 plain doughnut holes
- 150g cereal crumbs (recommended: Cornflakes)
For the potato:
- 3 yellow fruit chews (recommended: Laffy Taffy's, Starbursts)
- 125g vanilla
- 60ml caramel sauce
For the peas and carrots:
- 9 orange fruit chews (recommended: Tootsie Fruit Rolls, Starbursts)
- 6 tbsp vanilla
- Green food colouring
- 2 tbsps hard green sweets (recommended: M&M's, Runts)
How to make TV dinner cupcakes
Preheat the oven to 180C/Gas 4.
1) In a large bowl, together the flour, salt, baking powder and bicarbonate of soda.
2) In another bowl, together the vanilla essence, milk and vegetable oil.
3) Cream together the and sugar with a handheld mixer in a large bowl. Add the eggs one at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients.
4) Pour the batter two-thirds full into the cupcake tins and bake for 15-20 minutes. Remove from the oven and allow to cool before .
1) Put a bone template on a greaseproof paper-lined baking tray.
2) Melt the chocolate over a double boiler. When melted, pour the chocolate into a resealable bag. Press out the excess air and seal the bag. Snip a 0.5cm corner from the bag and, following the bone template, an outline onto the graseproof paper. Fill in the bone with chocolate. Tap the baking tray lightly to smooth the top of the chocolate. Repeat with the remaining chocolate to make six bones.
3) Refrigerate until firm, about 5-10 minutes.
4) Spread the vanilla on top of six cupcakes, mounding it slightly. Using a sharp knife, make a small slit in the top of each doughnut hole. Carefully peel one chocolate bone from the waxed paper and insert the pointed end into the slit. Repeat with the remaining bones and doughnut holes. Place one doughnut hole on top of each cupcake. Put in the freezer for 15 minutes. Spread the over the doughnut hole until it is smooth and covered.
5) Add the cornflake crumbs to a medium bowl and gently press the iced cupcakes into the crumbs to cover completely. Transfer the cupcakes to the aluminium tray.
1) Cut the yellow fruit chews into 2.5cm squares. Spread the vanilla on one cupcake, mounding it slightly. Use a small spoon to create a well in the center of the . Put the cupcake in the baking tray and arrange the fruit chew in the well at an angle.
2) Heat the caramel sauce for 2-4 seconds in the microwave and drizzle it on top of the cupcake so that it fills the well and spills over like gravy. Repeat with remaining five cupcakes.
Peas and carrots:
1) Cut the fruit chews into 0.5cm cubes. Add the vanilla to a small bowl and add enough green food colouring until it becomes bright green colour. Spread on top of the cupcakes.
2) Arrange the green sweets and orange chews on top, pressing them into the. Transfer the cupcakes to the aluminium tray.