Birthday Cupcakes
Vibrant and delicious cupcakes, perfect for every birthday party!
Birthday Cupcakes
Rated 5.0 stars by 1 users
Servings
12
Prep Time
50 minutes
Cook Time
20 minutes
These scrumptious and fluffy cupcakes are perfect for all your birthday occasions!
Author:OneSixtyDegrees

Ingredients
-
225g Whitworths Fondant Icing Sugar
50g White Mini Marshmallows
1 Tbsp Water
Gel Food Colouring
Bear Cub & Co Embosser
Edible Paint (optional)
-
250g Caster Sugar
150g Unsalted Butter, at room temperature
2 Large Eggs, at room temperature
150ml Semi-Skimmed Milk
1.5 Tsp Vanilla Extract
250g Self Raising Flour, sifted
100g Mini Smarties (or similar)
350g Icing Sugar, sifted
150g Unsalted Butter, at room temperature
2-3 Tbsp Milk
½ Tsp Vanilla Extract
Fondant Toppers
Cupcakes
Buttercream
Directions
Fondant Toppers
Sift the fondant icing into a large bowl
Add the mini marshmallows into a microwaveable bowl and pop them into the microwave on a high heat setting for 1 min
Stir the marshmallows and heat for a further 20 seconds. Stir until no lumps remain
Mix the water into the melted marshmallows and add them to the fondant icing sugar
Combine the melted marshmallows with the fondant icing sugar using either the dough hook on a stand mixer or with a silicone spatula
Once the fondant begins to come together, knead it with your hands for approx 10 mins
Add more water if the fondant is too dry and more fondant icing sugar if it’s too wet. The consistency shouldn’t be sticky or it will stick to the embosser
Divide the fondant into the same number of colours you are using
To colour the fondant, dip a cocktail stick or the tip of a knife into the gel food colouring and spread it on one area of the fondant. Start with a small amount, you can always add more later if needed
Fold the fondant over the food colouring and start stretching and folding. Continue doing this until you have an even colour throughout the fondant
Dust your work surface with royal icing sugar and roll out the fondant until it is 3mm thick
Lightly dust the top of the fondant with fondant icing sugar, take your embosser and place it on the fondant and press down
Roll a rolling pin across the embosser applying pressure as you go
Carefully remove the embosser and cut out the embossed fondant using a 3 inch round cookie cutter
Set aside the fondant toppers and allow to air dry overnight
If painting the fondant toppers, use edible paint and a food safe paint brush
Cupcakes
· Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases
Cream together the caster sugar and butter in a bowl until light and fluffy
Add the eggs one at a time, mixing well in-between each
Mix in the milk, vanilla extract and flour
Fill each case approximately 2/3 full and bake in the oven for 20-22 mins
Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack
Once cool, hollow out the middle of each cupcake and fill with mini Smarties. Place half the piece of cupcake you removed back on top, covering over the Smarties
Buttercream
With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy
Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar adding the vanilla extract and milk at the same time
Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles
Pipe a single layer of buttercream onto the cupcakes
Place the fondant toppers on top and enjoy
Tips
Use a soft pastry brush to dust off any fondant icing sugar on your fondant toppers
If you want all your fondant to be pink, use pink mini marshmallows
To hollow out the middle of the cupcakes, use an apple corer or the end of a large piping nozzle. You ideally want to go about two thirds of the way down, be careful not to go all the way to the bottom of the cupcake