Not only did I make the cake for my niece’s baptism, but I also, as a surprise for her mum and dad made a batch of cupcakes. Here’s how they turned out.
I made vanilla cupcakes with vanilla buttercream and topped some with dark and pale pink crosses.
I decorated the other cakes a few different ways. Some with pink and white edible pearls, some with silver edible glitter and white chocolate stars, and some with pink edible glitter and her [shortened] name piped on.
Again, everyone commented on how pretty they were (and how delicious they were too!), which in turn, makes me happy!
Table of Contents
Baptism (Christening) Cupcakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
This is my tried and trusted vanilla cupcake recipe. Makes 24 cupcakes. I use an ice cream scoop to get equal quantities of cake mixture per case. Add 3 tbsps of cocoa powder to the cake batter to make chocolate cupcakes
For the cupcakes[br]
335g unsalted butter, softened
335g caster sugar
335g self-raising flour
1½ tsp baking powder
1½ tsp vanilla extract
For the buttercream icing
500g unsalted butter, room temperature
500g icing sugar
1 tbsp milk or lemon juice
1 tsp vanilla extract
food colouring (optional)
food glitter (optional)
Preheat oven to 175C/Gas 4.
Place 24 cupcake cases into tins.
Put all of the ingredients into a mixing bowl and beat with an electric whisk for 3 minutes until smooth, pale and fluffy.
Divide the mixture between the cupcake cases. (see notes above)
Bake for 20 minutes until golden and risen.
Leave to cool in the tin for a few minutes and then transfer to a wire rack to cool completely before decorating.
To make the buttercream
Add the softened butter to a large mixing bowl and beat with an electric mixer.
Slowly sift in the icing sugar until combined.
Whisk in the milk (or lemon juice) and vanilla extract. Then add a few drops of food colouring at a time to get the desired shade. Add some food glitter to the mix too.
You should find that the buttercream will form stiff(ish!) peaks and can be used in a piping bag.
Only decorate the cupcakes when they are completely cool.
Place some of the buttercream icing into a piping bag with a star nozzle attached (don't overfill the bag) and pipe a swirl on top of each cupcake.