I used to make cakes and cupcakes for my friends and family, and I thought I would share these creations with you. I have been meaning to write blog posts about these for years now, and it’s about time I finally did it! Just looking at the data on these photos, I can’t believe I made these as long ago as 2009 – where has time gone??
I made these pink glitter cupcakes for a friend’s daughter’s 2nd birthday. I baked a batch of my vanilla cupcakes and added a swirl of pink buttercream, lots of edible glitter and heart shaped and ‘2’ royal icing runouts as toppers. You’ll find my tried and trusted cupcake and buttercream icing recipe below. I’ve got the size of the scoop of batter down to a fine art now, so can get 24 from this mixture. But you might find you only get 18. The same with the icing, sometimes I have some left over, sometimes I’m scraping the bottom of the mixing bowl! It all depends on how much you pipe onto the cupcakes.
To make the runouts which I used to decorate these cakes, you need a small batch of royal icing. You can buy royal icing sugar these days which takes the guess work out of how much egg white you need to make it, and you can make a small quantity too. At some point I’ll have to demonstrate how to make runouts, but they’re quite easy to do once you’ve mastered the technique. You can always buy ready made toppers from cake shops and online if you don’t want to make them yourself.
- 335g unsalted butter, softened
- 335g caster sugar
- 335g self-raising flour
- 1½ tsp baking powder
- 6 eggs
- 1½ tsp vanilla extract
- 500g unsalted butter, room temperature
- 500g icing sugar
- 1 tbsp milk or lemon juice
- 1 tsp vanilla extract
- pink food colouring
- pink food glitter
- 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.
- 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 of pink. Add some food glitter 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.
- Sprinkle with more food glitter!
- Add a topper if desired.