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!
I was asked to make these pink and yellow 30th birthday cupcakes as a surprise for the birthday girl. I love surprises! The birthday girl was a mutual friend, and I hand delivered this to her on her birthday :D
I made a mixture of vanilla and chocolate cupcakes with yellow and pink buttercream. The yellow cupcakes had star sprinkles and glitter, whilst the pink ones had sugarpaste ’30s’ on top.
Pink & Yellow 30th Birthday 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. I use vodka to spray away excess icing sugar dust from sugarpaste. Just buy a little spray bottle and pour a shot of vodka in it. Vodka evaporates quicker than water, leaving the sugarpaste nice and clean and free from icing sugar.To make chocolate cupcakes, add 3 tbsps cocoa powder to the batter.
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
yellow food colouring
pink food colouring
For the '30' toppers
icing sugar for dusting
It's best to make the toppers a day or so before so that they have time to dry. Dust the icing sugar over the counter and roll the sugarpaste to a thickness of about 5mm. Cut out the numbers and place on a baking sheet covered with greaseproof paper. Brush away excess icing sugar, or spray with vodka to remove. Leave to dry. Do not put in the fridge (they get sticky) or leave in the kitchen to dry as it's often too humid.
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.
Divide the mixture and add a few drops of food colouring to your desired shade.
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.