Welcome to our very first Pokémon baking experiment. With this recipe we’ve tried to take inspiration from the very first 3 Pokémon and much loved starter family; Bulbasaur, Ivysaur & Venusaur. Starting with mini lime cupcakes representing Bulbasaur, we evolve to lime & mint cupcakes for Ivysaur and again to large lime, mint & rum cupcakes for Venusaur. Yes, this is an odd combination of flavours for cupcakes but we feel they capture the spirit of the Bulbafamily and if you get the proportions right they’re very tasty (read: we may have added too much rum in our batch, we have adjusted the recipe accordingly below 😉 )
To pick Bulbasaur as your starter you will need:
- 1 x mini cupcake tray
- 1 x regular cupcake tray
- 1 x muffin tray
- cupcake cases (mini, regular & large/muffin)- preferably green or floral! (But not pastel green, see the Bulbasaur mini cupcakes…)
For the cupcakes:
- 450g (16 oz) self-raising flour (sieved)
- 350g (12 oz) butter
- 6 eggs (lightly beaten)
- 350g (12 oz) caster sugar
- juice and zest of 3 limes
- mint flavouring- mint essence or mint tea will work fine*
- a splash of white rum
For the icing:
- juice of 1 lime
- 400g (16 oz) icing sugar
- 230g (8 oz) butter
- green food colouring**
- mint flavouring
- a tiny dash of rum
- 12 mini cupcakes
- 12 fairy cakes
- about 8 muffins (we ran out of space on the muffin tray after 6, so we had 12 mini cupcake Venusaurs too)
- Yes, this is a ridiculous amount of cake. We strongly recommend making a smaller batch
Once you have all that, observe and appreciate the Pokémon you are about to pay homage to. Respect their strengths, their weaknesses. Imagine what you think a Bulbasaur would taste like (if it were a cupcake of course, Pokémon are not food!). You are now ready to begin baking!
Mini cupcakes, fairy cakes and muffins:
- Preheat the over to 180°C, and line your various trays with the appropriate amount of each type of case.
- Grate the limes to produce a fine lime rind, and then juice them into a bowl, putting both the rind and juice aside (you may as well juice the icing lime at this point too, and leave it in the fridge til needed).
- In a large bowl, cream the butter and the sugar until light and fluffy.
- Gradually add in the eggs, beating well between each addition.
- Gently fold about 1/3 of the flour into the mix.
- Fold in the lime zest.
- Gently mix in half of the lime juice.
- Fold in another 1/3 of the flour (half of what’s remaining).
- Mix in the rest of the lime juice.
- Fold in the rest of the flour.
- At this point, ours looked kind of like mashed potatoes with some herbs in it. Don’t worry if yours doesn’t, it probably just means you’ve done something wrong, or more right than we did.
- Fill the mini cupcake tray with the batter and put it in the oven for about 10 minutes, or until they spring back lightly when touched.
- Add about 2 tsp of mint flavouring to the remaining batter. Mix through gently, but well.
- Fill the cupcake tray with batter and put it in the oven (but don’t open the door on the mini cupcakes until they’ve been in there for at least 7 minutes, or they will fall. We had two ovens to work with which made this easier). Bake them for about 12-15 minutes, or until they are slightly firm to the touch.
- Add about 2 tbsp of rum to the batter and gently mix it through.
- Fill the muffin tray with batter and put it in the oven (the cupcakes must be in the oven for at least 9 minutes before you open the door). Bake them for about 20 minutes or until they are just firm to the touch.
For the icing:
- For really nice light icing, beat the butter first until it’s soft.
- Sieve in about half the icing sugar and beat it in well.
- Add the lime juice and mix in well.
- Add in the rest of the icing sugar and mix in well.
- Add in a little green food dye and mix through.
- Spread on the mini cupcakes with a butter knife.
- Add in 1tbsp of mint flavouring and a little more green food dye, and beat through.
- Spread icing over the fairy cakes.
- Add in about 1tbsp rum and some more green food dye. It may also be necessary to add in a little more icing sugar too. Beat through.
- Spread most of the rest of the icing on the muffins.
- Add more green food dye to the icing.
- Put the remaining icing in a piping bag/icing syringe with a no. 2 round nozzle. A sandwich bag with the tip cut off can also be used.
- Draw little flowers on the Venusaur muffins, leaves on the Ivysaur fairy cakes, and grass on the Bulbasaur mini cupcakes (these could also be done in pink icing to represent Ivysaur & Venusaur’s flowers but that would require you making a separate batch of icing)
- Admire your creations. Vow to train them well.
- Eat them.
*We didn’t use mint flavouring. We tried to make mint syrup instead. It went badly and we would not recommend it. For those of you foolish enough to want to try it anyway, here’s the recipe:
- 1 cup caster sugar
- 1 cup water
- 1 1/2 cups fresh mint
- Put all the ingredients in a saucepan.
- Heat on a medium ring until the sugar has dissolved completely.
- Bring to the boil and allow to simmer until the contents of the pot is no more than 1/2 the original volume.
- Strain out the mint leaves.
**Our food dye colours of choice were party green, and a little bit of navy to darken the colour for Venusaur and the details. We used a paste dye. Powder dye is also okay, but liquid dye is often useless.
Congratulations, you’ve made your first Pokécakes! We hope you like our recipe, we really just experimented with flavours we thought would work together in theory, and it turned out that they do (well, we think so anyway!). We’d love to hear any comments you have about our recipe, our blog, your opinions on Bulbasaur etc, or answer any questions you might have. And if you do try out the recipe we’d love to hear how you got on!
We’ll be bringing you cupcake recipes for the Charmander & Squirtle families soon so stay tuned and spread the word to your friends, family & rivals 😛