Seaside Cupcakes - Non Vegan

I was scrolling through pinterest one day for baking inspiration and saw loads of cute summer cupcakes - and I knew I had to have a go at making my own! 

I made these beach cupcakes using cocktail umbrellas (found here), star sprinkles (you can get these in the baking section of many supermarkets),  biscuit crumbs and blue sprinkles (I can't find a link for the exact ones but you could use these instead).

Cupcakes

Ingredients

• 200g Butter (Room Temperature) (1 cup)
• 200g Caster Sugar (1 cup)
• 4 Eggs
• A Few Drops Vanilla Extract
• 200g Self Raising Flour (1 and 1/3 cups)

Icing

Total time: 1 Hour plus Cooling
Yield: 12 Cupcakes
Ingredients

• 250g Icing Sugar (2 cups)
• 80g Butter (Room Temperature) (1/3 cup)
• 2 Tbsp Milk
• A Few Drops Vanilla Extract
• A Few Drops Blue Gel Food Colouring
• Approx. 5 Plain Digestive Biscuits (crumbled)

Cooking Directions

1. Preheat the oven to 180°C (fan oven). Line a 12 cup muffin tray with paper cases.
2. Beat together the butter and sugar until light and fluffy, then mix in the the eggs one at a time.
3. Stir in the vanilla extract then fold in the flour gradually.
4. Spoon the cake batter into the cases, then bake for around 12 to 15 minutes until lightly golden.
5. Leave to cool on a cooling rack.
6. For the icing, beat together the icing sugar and butter.
7. Fold in the milk and vanilla extract.
8. Transfer half the mixture into a separate bowl.
9. Add blue food colouring to half the icing until it turns a suitable shade of blue for the sea.
10. Spoon the plain vanilla icing onto half of the tops of the cupcakes (see above photo), then sprinkle on the crushed digestive biscuits onto the icing to make the "beach".
11. Spread on the blue icing onto the other half of the cupcakes (it doesn't matter if this is messy, that will make it look more like the sea!).
12. Decorate the cupcakes with the cocktail umbrellas, star sprinkles and any other decorations you like!
13. The cupcakes will keep for 4 days in an airtight container.

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