Quick and easy mermaid cupcakes by me and Liv P…
Me and Liv stumbled upon the mermaid cupcake set in a lovely little shop in Kirkby Longsdale. It was way too cute not to buy…
These cakes are perfect for a baby shower, children’s parties, charity bake sales and basically anyone who loves mermaids and cake
12 cupcakes –
- 110g self raising flour
- 110g unsalted butter
- 1 tsp vanilla extract
- 110g caster sugar
- 2 medium free-range eggs
- 2 tbsp milk
- blackcurrant jam
- strawberry jam
To decorate –
- Betty Crocker’s vanilla buttercream frosting
- Pink and blue food colouring
- Dr Oetker Fairy Princess sprinkles
- Mermaid cupcake set
- Preheat the oven to 180C/Gas 4 and place 12 paper cases into a muffin tin.
- Mix the butter and sugar together in a bowl. Beat in the eggs a little at a time and stir in the vanilla extract.
- Fold in the flour, adding a little milk. Spoon the mixture into the paper cases until they are half full.
- Bake in the oven for 15 minutes. Set aside until the cakes are cool.
- When the cakes are cool, use a syringe to inject the jam into the cakes. We used blackcurrant jam for the blue cakes and strawberry jam for the pink cakes.
- For the topping, simply spoon out the buttercream into two bowls. Colour half of the cream pink and the other half blue.
- Carefully spoon on the buttercream onto the cake in a circular motion.
- Go crazy and sprinkle your desired decorations and then stick the mermaid skewers into the cake.
- ENJOY the cuteness
- ENJOY the taste 🙂
EASTER EASTER EASTER
Naturally, I have been searching on Pinterest for some Easter baking ideas and found the creme egg brownie and I just couldn’t resist
It is soooo chocolatey and just amazing and yummy
What you will need –
- 1 hour of your time
- 20cm brownie tin
- Baking paper
- 150g dark chocolate
- 150g unsalted butter
- 275g caster sugar
- 3 medium eggs
- 85g plain flour
- 40g cocoa powder
- 5 Cadbury creme eggs
- Smartie mini eggs
- Cadbury mini eggs
- Cute little chicks
- Firstly, pre-heat your oven to 180C/gas 4. Grease the 20cm square tin with butter and line with baking paper.
- Put the butter and the chocolate into a bowl and set over a pan of simmering water, stirring occasionally until melted. Put the mixture into the fridge so that it cools down quickly.
- Break the eggs into a large bowl and tip in the caster sugar. Whisk the eggs and caster sugar for around 5-6 minutes with an electric mixer on maximum speed.
- Then pour the cooled chocolate mixture over the egg and sugar mixture and gently fold together.
- Sieve the flour and cocoa into the wet mixture and continue to fold the mixture gently until everything is combined.
- Pour the mixture into the brownie tin and place in the middle of the oven for 20 minutes.
- Whilst the cake is baking, cut the creme eggs in half (TIP: pour boiling hot water over the knife so that it cuts through the eggs easily). Crush a few of the mini eggs with a rolling pin but leave some whole.
- After the brownie has been in the oven for 20 minutes, take it out and place the creme eggs into the brownie. Then put it back into the oven for a further 5 minutes.
- Once baked and cooled down, scatter all the mini eggs over the brownie. Then place into the fridge for 1 hour to make sure that the brownie is firm.
- When the brownie is firm, decorate with the little chicks to get those Eastery vibes!
- ENJOY THAT BROWNIE
- (take pictures of the brownie from different angles cause you love it) :))))