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)
- Preheat the oven to 180°C (fan oven). Line a 12 cup muffin tray with paper cases.
- Beat together the butter and sugar until light and fluffy, then mix in the the eggs one at a time.
- Stir in the vanilla extract then fold in the flour gradually.
- Spoon the cake batter into the cases, then bake for around 12 to 15 minutes until lightly golden.
- Leave to cool on a cooling rack.
- For the icing, beat together the icing sugar and butter.
- Fold in the milk and vanilla extract.
- Transfer half the mixture into a separate bowl.
- Add blue food colouring to half the icing until it turns a suitable shade of blue for the sea.
- 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".
- 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!).
- Decorate the cupcakes with the cocktail umbrellas, star sprinkles and any other decorations you like!
- The cupcakes will keep for 4 days in an airtight container.
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