Updated: Sep 9, 2020
In our school there was a project on rocks and the project should be biodegradable so I thought about it and decided that I could make an edible project with my group. Each of us decided to pick a rock type and I chose geodes. My grandfather was a geologist so I decided to make these cupcakes with him. These cupcakes are super simple to make but look incredible and taste amazing too! You can use any cupcake base flavour but in these cupcakes I decided to go with simple and sweet vanilla.The cupcakes are topped with a fluffy buttercream and hard candies crushed with a little geode decoration. You can be as creative as you want by growing your candy geodes or spreading your frosting in a cool rocky way. These cupcakes look best when done with your imagination and the less perfect they look the better!
Makes 24 medium sized cupcakes
For the white cake( I used Rossana Pansino's white cake recipe but made a some changes)
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking powder
½ teaspoon salt
8 tablespoons unsalted butter softened
3/4 cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
1 cup buttermilk
For the vanilla buttercream( I first used preppy kitchen's recipe but made some changes)
2 tbsp vanilla 30mL
1 cup confectioner's sugar 128g
2 cups unsalted butter 450 g, room temperature
1 pinch salt
For the decorations-
-1 1/2 cup hard candies( I used Fox's but you can use any other type too)
-1/2 cup marshmallow fondant (optional)
-Colourful sugar( optional)
Preheat the oven to 180 degrees C ( 350 degrees F).
If you want to make fondant decorations then make them now. Take a small piece of fondant( about the size of a pea) and turn it into a ball and flatten it in the middle of your flat circle add some colourful sugar, then curve the sides to look like a geode.
Take your hard candies( unwrap them if needed) and if you want put each colour separately then put them in different bags. Put the bag(s) in the refrigerator( you do this so your hard candies don't turn into a lump and melt when you crush them.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt.
In a large bowl, with an electric mixer, beat the butter and granulated sugar until light and fluffy, 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition.Beat in the vanilla and almond extract.
On low speed, alternate adding the flour mixture and the buttermilk to the butter mixture.
You can take a medium ice cream scoop or use a spoon to spoon in your batter into your cupcake trays lined with paper liners.
Bake for 15-18 minutes and check with a toothpick to see if it is bakes( if there is no batter stuck to the toothpick it is ready).
While the cupcakes are baking start the buttercream. In a stand mixer fitted with a paddle attachment, cream the room temperature butter for 6 minutes
Add in the confectioners sugar in two batches.
Add salt, milk, and vanilla. Mix until fluffy.
You can put a streak of food colouring down the piping bag on one side to give a little colourful swirl or take a small batch of the frosting out and dye it any colour you want so when you decorate you can add a little bit of white and a little colourful buttercream.
If you complete the buttercream before your cupcakes have baked keep it in the piping bag or in a bowl in the refrigerator.
Let your cupcakes cook for al leats 12 minutes and then time to decorate!
Take your hard candies out of the refrigerator and crush it with a rolling pin until it turns into small chunks( you don't want to turn it into powder or it wont give the effect of rocks.
You can either use a piping bag or a spoon to decorate your cupcakes.
After you have put the frosting on the cupcakes top it off with the crushed hard candies and the fondant decorations if you have made them.
Keep your cupcakes in the refrigerator till you serve them.
Enjoy your cupcakes!