Sparkly Cupcakes

Prep time:
30 mins
Cook time:
20 mins
Makes approx 12


125 g (41/2 oz) unsalted butter, softened
200 g (7 oz) caster sugar
3 eggs
100 ml (31/2 fl oz) double cream
175 g (51/2 oz) self-raising flour
75 g (23/4 oz) fresh raspberries
75 g (23/4 oz) fresh blueberries

For the orange buttercream:

125g unsalted butter, softened
250g icing sugar, sieved
Juice of ½ orange

To decorate:

Edible glitter
Edible glitter stars


Preheat the oven to 190oC/375oF/Gas Mark 5.
Line a 12-hole muffin tin with paper muffin cases.
Whisk the butter and sugar together with an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs and cream until just combined. Then add the flour, whisking again until combined and fluffy. Fold through the raspberries and blueberries.
Divide between the paper cases and bake in the oven for 20−22 minutes until golden and risen.
Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.

For the orange buttercream:

Whisk the butter in a bowl until fluffy.
Gradually add the icing sugar and whisk until it comes together.
Add the water and whisk until light and fluffy.

To decorate:

Put the buttercream into a piping bag with a large star nozzle.
Pipe large swirls on top of each cake, starting from the outside and working your way into the centre.
Sprinkle the cakes liberally with the glitter and stars.

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