Happy face cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cupcakes
- 200 g Self-raising white flour
- 2 tsp Baking powder
- 200 g Butter (unsalted) softened
- 4 Egg(s) (free range)
- 200 g Unrefined golden caster sugar
- 3 tbsp Milk (whole)
- 50 g Almonds (ground)
- 1 tsp Vanilla extract
For the decoration
- 450 g Sugar paste icing white
- Designer icing (black)
- 12 Sweets blue
- Liquorice red strips
- Icing sugar for dusting
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1
Preheat the oven to 180°C (350°F, gas mark 4). Place paper cases in a 12 hole muffin tin.
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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
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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)
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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
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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.
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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
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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)
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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