Mermaid Party Cupcakes

IMG_3851.JPGQuick 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

Ingredients:

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

Method:

  1. Preheat the oven to 180C/Gas 4 and place 12 paper cases into a muffin tin.
  2. Mix the butter and sugar together in a bowl. Beat in the eggs a little at a time and stir in the vanilla extract.
  3. Fold in the flour, adding a little milk. Spoon the mixture into the paper cases until they are half full.
  4. Bake in the oven for 15 minutes. Set aside until the cakes are cool.
  5. 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.
  6. For the topping, simply spoon out the buttercream into two bowls. Colour half of the cream pink and the other half blue.
  7. Carefully spoon on the buttercream onto the cake in a circular motion.
  8. Go crazy and sprinkle your desired decorations and then stick the mermaid skewers into the cake.
  9. ENJOY the cuteness
  10. ENJOY the taste 🙂

 

Jammie Dodger Cupcakes

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As it was Valentine’s Day this week it was only right to make cute Jammie Dodger Cupcakes…

So, as I made the cakes with my friend, Liv  it was kind of easier to make them as I made the cakes and she had the hard task of making the buttercream so it was good enough to pipe.

HOWEVER you can just buy Betty Crockers’ vanilla frosting, put it into a plastic freezer/sandwich bag and pipe away

INGREDIENTS

Cupcakes (makes 12 small cupcakes)

  • 110g butter, softened at room temperature
  • 150g caster sugar
  • 2 free-range eggs
  • 1 tsp vanilla extract
  • 150g self-raising flour
  • 1-2 tbsp milk
  • Mini Jammie Dodger biscuits

Buttercream

  • 150g butter, softened
  • 280g icing sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

(We KIND of used these measurements for the buttercream but I guess it’s okay to improvise as you gotta make it thick)

METHOD

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.

2. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. (I suggest that you make the buttercream first as it took Liv quite a long time and you can just leave it in the fridge ready to be piped)

3. Then add the remaining icing sugar with two tablespoons of the milk, until the mixture is smooth and creamy.

4. Stir in the teaspoon of vanilla extract into the smooooth buttercream.

4. For the cupcakes, add all of the ingredients to one bowl and mix (I’m not sure if this 100% right but it worked for me and it was super quick and easy)

5. Spoon the cake mixture into the cupcake cases and place into the oven for 10-15 minutes or until golden brown. When the cakes are ready, place them on a cooling rack.

6. Once the cakes are cool, inject some strawberry jam into the top of the cakes (we used a sringe).

7. Spoon the buttercream into a piping bag/sandwich bag and pipe the icing using a spiral motion onto the cupcakes to make a large swirl.

8. FINALLY place the mini Jammie Dodger biscuits onto the buttercream to make the cakes look super cute.

ENJOY 🙂