Tennis Ball Cupcakes

Makes: 12

Prep time: 45 mins

Bake time: 18 mins

Equipment:

Tala Performance 12 Cup Bun Tin 

Tala Cupcake Cases 

Tala Mini Silicone Spatulas 

Tala Dusty Pink Mixing Bowl 

Ingredients:

Cupcakes

175g plain flour, sifted 

100g caster sugar 

3 large eggs 

100ml vegetable oil

25 ml milk

1 &1/2 teaspoon vanilla extract 

2 teaspoon baking powder 

1/2 teaspoon bicarbonate of soda 

Frosting:

250g mascarpone cheese 

200ml double cream

100ml condensed milk

1 teaspoon vanilla extract 

Green food colouring 

To finish: 

Ready to roll royal icing 

Yellow food colouring 

Method:

1. After colouring the fondant, roll it out on a working surface covered with a bit of icing sugar, this way it won't stick. Cut out twelve 5 cm disks. Use some white fondant to make some lines so that the disks will resemble tennis ball. Set aside. 
2. Preheat the oven to 180°C/160°C fan/gas4.
3. Mix all the dried ingredients in a large mixing bowl. 
4. Add the wet ingredients and whisk until well combined.
5. Divide the mixture between 12 muffin cases and bake for about 18 mins or until a toothpick inserted in the centre comes out clean. 
6. To make the frosting beat together the mascarpone cheese, double cream, condensed milk, green food colouring and vanilla extract with an electric whisk.
7. Add the frosting to a piping bag fitted with a noozle of your choice.
8. Pipe the frosting onto the cupcakes. 
9. Top each cupcake with a fondant tennis ball. 
10. Enjoy!