Happy face cupcakes - recipe

Happy face cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cupcakes

For the decoration

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  1. 1

    Preheat the oven to 180°C (350°F, gas mark 4). Place paper cases in a 12 hole muffin tin.

  2. 2

    Using a hand held electric whisk or freestanding mixer mix the butter, sugar, almonds flour and baking powder on a low speed until it is the texture of breadcrumbs.

    For this step you'll need:

    • 200g Butter (unsalted) softened
    • 200g Unrefined golden caster sugar
    • 50g Almonds (ground)
    • 200g Self-raising white flour
    • 2tsp Baking powder
  3. 3

    Put the eggs in a jug and whisk by hand. Add the milk and mix together.

    For this step you'll need:

    • 4 Egg(s) (free range)
    • 3 tbsp Milk (whole)
  4. 4

    Pour the milk mixture into the dry ingredients and mix on low speed, then mix on a medium speed until smooth and thick, adding the vanilla extract while mixing.

    For this step you'll need:

    • 1tsp Vanilla extract
  5. 5

    Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Leave in the tins for 5 minutes and then place on a wire rack to cool.

  6. 6

    For the decoration, roll out the sugar paste on a surface dusted with icing sugar. Cut out 12 rounds, slightly smaller than the cakes. Dampen the sugar paste rounds and attach to the cakes.

    For this step you'll need:

    • 450g Sugar paste icing white
    • Icing sugar for dusting
  7. 7

    Attach the green sweets for the eyes. Use the black designer icing to make dots for eyes.

    For this step you'll need:

    • 12 Sweets blue
    • Designer icing (black)
  8. 8

    Attach the blue sweets in the centre of the cakes for the nose. Add red liquorice strips to form a smiley mouth on each cake.

    For this step you'll need:

    • 12 Sweets blue
    • Liquorice red strips

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