Wizard of Oz Cupcakes
Home » COOK » Recipes » Baking » Cupcakes »I’ve shown you the 18th birthday cupcakes and Rocky Horror Picture Show Cake that I made for a friend’s son, well, there was even more cake!
My friend asked me to make some squashed witch cupcakes (she’d seen a picture online of some) and I was more than happy to fulfill her request!
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I had to make 50 of these bad boys, so it was a production line in the kitchen to get these done! I made the legs from white sugarpaste/fondant and left for a week to dry thoroughly. I then painted the stocking stripes with black food colouring.
The ruby slippers were made from red sugarpaste.
To assemble the Wicked Witch of the East Cupcakes, I covered round pieces of card with silver foil (should have used gold foil for the yellow brick road!) and having piped grey buttercream around the edge of each cupcake, dumped them upside down on top of the pair of legs and shoes.
When all the Wizard of Oz Cupcakes were sat together, we all thought they looked awesome – my friend was over the moon with them, and that, in turn, makes me over the moon too! The theme of the party was musicals, and the cakes did the theme justice!
The 18th cupcakes were nestled in between the squashed witch with the ruby slippers cupcakes and as a cake maker made me feel proud to look at my creations all together. It’s not often I get to see my cakes set up after they leave me, but as I delivered this to my friend, I was able to help set them out and see the end result.
This cake and cupcake order was a labour of love – lots of hours went into making the different elements and the making of all the cakes, but when I see them I have a great sense of pride and achievement!
Wizard of Oz Cupcakes
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 3tbsps of cocoa powder to the cake batter to make chocolate cupcakes
Ingredients
For the cupcakes[br]
- 335g unsalted butter, softened
- 335g caster sugar
- 335g self-raising flour
- 1½ tsp baking powder
- 6 eggs
- 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)
- toppers (optional)
Instructions
- 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.
To assemble
- 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 or sprinkles.
- Add a topper if desired.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 454Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 121mgSodium: 220mgCarbohydrates: 45gFiber: 0gSugar: 34gProtein: 3g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.