Cock Cupcakes Recipe

"Who wouldn't want to eat a cupcake with a fondant cock on top?"

Ingredients

for the cupcakes:
1 ¾ sticks unsalted butter, softened
¾ cup caster sugar
3 large eggs
1 cup self-rising flour
1 teaspoon vanilla extract

for the buttercream:
1 cup unsalted butter, softened
2 ¼ cup icing sugar

for the fondant cocks and assembly:
container ready to roll white fondant (Tescos is best)
gel food coloring (whichever colors you want!)
edible glitter and balls
piping bag (or Ziploc bag with tip cut off)
muffin casings

Directions

1. Heat oven to 350° F. Line a baking tray with muffin cases.

2. Cream the butter and caster sugar together until fully incorporated. Then, crack the eggs in the middle and beat them into the mixture.

3. Add the flour slowly and beat until smooth. Throw in a dash of vanilla essence.

4. Fill the cupcakes about 2/3 of the way full, and bang them into the oven for about 18 minutes.

5. While the cupcakes bake, I prepare the buttercream. Cream together the softened butter and icing sugar for a loooong time. Always cover mixer with kitchen towel unless you want the place to look like a cocaine fiesta.

6. While thats going, I start to color and soften the fondant for the edible willies. Mold, shape, and colour fondant to colour and size desired—remember no one's perfect. Once finished, set aside.

7. Once they've risen (the cakes, not the willies!), I take them out of the oven to cool and prepare the piping bag and tip for the buttercream. Smother it over the cupcakes, placing a willie on each cupcake and adding edible balls for decoration.

From How-To: Make Cock Cakes