Pokepuffs From Pokemon!!! (20th Anniversary)

So this is the human friendly version of Pokemon's Pokepuffs (safe for human consumption). For the 20th anniversary of Pokemon (27th February) I wanted to make these adorable cakes to share with my friends. They take time to make but they are so cute and worth making it is SOOOOOO worth t!!

This would be perfect to make with friends for a party or just for yourself.

In the video game there are five flavours of pokepuffs and my spin on it is to make three of the five.

1. Sweet pokepuffs - pink colour and strawberry flavour

2. Mint pokepuffs - green colour and mint, vanilla flavour

3. Mocha Pokepuffs - brown colour and chocolate flavour

I will be making the four levels of pokepuffs for each flavour being

1. Basic

2. Frosted

3. Fancy

4. Deluxe

Of course you could just choose one flavour and style but i wanted it to be more varied.

Step 1: Ingredients

Ingredients

- 113g Unsalted butter (softened at room temperature)

- 1 3/4 Cup plain flour

- 2 1/2 Teaspoons baking powder\

- 1/2 Teaspoon salt

- 1 Egg (room temperature)

- 3/4 Cup milk

- 2 Teaspoon vanilla bean paste

- 2 Tablespoons Canola/ vegetable oil

- Food colouring

Colours and Flavours

- Pink food colouring

- Green food colouring

- Brown food colouring (or you can just use cocoa powder)

- Strawberry essence

- Mint essence

- Cocoa powder

Basic Icing (on all cupcakes)

- 2 Cups icing sugar

- 2 Teaspoons vanilla essence/ extract

- 3-5 Teaspoons water

Brown Coloured Icing

- 1/3 Cup Icing sugar

- 1 Teaspoon cocoa powder

- 2 Teaspoons milk

- Brown food colouring

Pink Coloured Icing

- 1/3 Cup icing sugar

- 1/2 Teaspoon Strawberry essence

- 1 Teaspoon water

- Pink food colouring

Green Coloured Icing

-1/3 Cup icing sugar

-1/2 Teaspoon mint extract

- 1 Teaspoon water

- Green food colouring

Butter Cream Frosting

- 3 Cups icing sugar

- 113g Unsalted butter, soft

- 3 Tablespoons Milk

- 1 12/ Teaspoons vanilla bean paste

- 1 Teaspoon cocoa powder

- Food colours (pink,green)

- Strawberry and mint essence

Decorations

- 1 Square milk Lindt chocolate

- 1 Square white Lindt chocolate

- Yellow moon/ crescent shaped chocolate

- 2 Glace Cherries

- Chocolate wafer stick

Step 2: Equipment

Equipment

- Fan-forced oven

- 12 Hole muffin tin

- 12 Cupcake paper liners

- Large mixing bowl

- Kitchen aid mixer / Electric beater

- 6 Medium-small mixing bowls

- 3 or 6 mixing spoons

- Piping bag

- Star tip piping nozzel

- Butter knife

- Spatula

- Whisk

- 1/4 Cup measurement

Step 3: Make the Cupcake Batter

The first thing to do is to make one large batch of cupcake batter by creaming the unsalted butter (113g) in the kitchen aid mixer until the butter becomes light and fluffy. Then add the 1 cup of caster sugar and continue to beat until light and fluffy. Then add the vanilla bean paste and egg to the butter and cream and continue to beat them.

Add the baking powder to the plain flour and whisk it together to get rid of any lumps then add 1/3 of the flour mixture to the butter mixture and beat it together. Then add 1/3 of the milk and continue to beat the mixture. repeat adding 1/3 of the flour and milk mixture alternatively until all incorporated.

Finally add the 2 tablespoons of oil to the mixture and stir until combines.

Step 4: Colour and Bake the Cake Mix

Once the white cake mixture has been made equally separate it into 3 different mixing bowls. Then to one bowl add some pink food colouring, another add brown and the final one add green food colouring. Then stir each mixture with separate spoons until the colour is even.

Then take 1/4 cup measurements (3 of each colour) of cake mixture and place it into each of the muffin tin holes.

Then bake in a 180 degree Celsius oven (fan-forced) for between 16-20 minutes until spongy to the touch.

Put them aside and let them cool completely on a wire cooling wrack (if you have one). Meanwhile make the frostings.

If the cupcakes are burnt or discoloured on the top you can cut it off but as the icing is going to cover it you can skip this ste.

Step 5: Make the Basic Icing

Make the Basic white icing (covers all 12 cupcakes)

The basic white frosting is needed on all of the cupcakes as the white base. Mix together 2 cups of plain icing sugar, teaspoon of vanilla and teaspoons of water until easily spreadable. Then with a butter knife spread it over the tops of each cup cake and allow it to dry while you make the other basic frosting.

Remove all the cupcakes from their paper liners.

Step 6: Basic Flavoured Icing

Make the separate coloured basic icing (covers 6 cupcakes, 2 of each colour)

Strawberry Icing: place 1/2 cup icing sugar in a small mixing bowl and add a few drops of strawberry essence, a few drops of food colouring and 2 teaspoons of water, stir until it is spreadable.

Mint Icing: place 1/2 cup icing sugar in a small mixing bowl and add a few drops of strawberry essence, a few drops of food colouring and 2 teaspoons of water, stir until it is spreadable.

Chocolate icing: Place 1/2 cup of icing sugar in a small mixing bowl and add 1 teaspoon of cocoa powder and 2 teaspoons of milk, stir until it is spreadable.

Then on 2 of each coloured cup cake spread the coloured icing over the white basic icing (6 cupcakes in total) These cupcakes will make up the basic and fancy pokepuffs.

Step 7: Make the Butter Cream Frosting

For the frosted and fancy pokepuffs we need different coloured butter cream frosting to make them look adorable!

Place the unsalted butter in the kitchen aid mixer and beat until it is light and fluffy. Then add 1 cup of icing sugar to the butter and beat until incorporated, then add 1 tablespoon of milk and mix, adding alternatively until all milk and icing sugar has been added.

Then separate the butter cream into 3 different bowls.

Strawberry Frosting: Add 1/2 teaspoon of strawberry essence and a few drops of pink food colouring and stir it together. Then with a star tipped piping bag pipe it onto the remaining two pink cupcakes.

Mint Frosting: Add 1/2 teaspoon of mint essence and a few drops of green food colouring and stir it together. Then with a star tipped piping bag pipe it onto the remaining two green cupcakes.

Chocolate Frosting: Add 1 teaspoon of cocoa powder to the butter cream *optional, add more brown food colouring if you want a darker brown*, stir together and then pipe onto the last two brown cupcakes.

Step 8: Piping the Butter Cream Frosting

Using a star tip piping bag put your coloured butter cream frosting in and pipe the frosting on top of the cupcake in a circular swirl (outside inwards) until you reach the middle, then finish the swirl by lifting the piping bag to make a point.

Then repeat with the following colours of butter cream. There should now be 2 Iced cupcakes of each flavour (6 in total) and 2 frosted cupcakes of each flavour (6 in total).

Step 9: Decorations

For each type and level of pokepuff there are different decorations required:

Level 1 Basic Cupcakes: (last row)

- Pink, green and brown just have the white and coloured icing on them

Level 2 Frosted Cupcakes: (2nd last row)

- Pink, green and brown have the white icing and the coloured butter cream frosting with a star swirl on top.

Level 3 Fancy Cupcakes: (2nd front row)

- Pink: has the white icing base, pink icing and a glacé cherry

- Green: has the white icing base, green icing and a yellow coloured crescent moon decoration (coloured white chocolate moon)

- Brown: has the white icing base, brown icing and a white block of Lindt chocolate

Level 4 Deluxe Cupcakes: (front row)

- Pink: Has the white icing base, star piped pink butter cream frosting and a glacé cherry

- Green: Has the white base icing, star piped green butter cream frosting and a chocolate wafer stick

- Brown: Has the white icing base, star piped brown butter cream frosting and a square of milk Lindt chocolate.

Step 10: EAT THEM!!!

There yyou have it Poke-puffs safe for human consumption. The next step is to share them with your friends and eat them while they are fresh. They are so adorable and taste delicious, I hope that you like them!!!