Celebration cupcakes

Celebration cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 2 hrs, 30 mins Cook: 25 mins - 30 mins

More effort

Makes 24
Make these individual party sponges ahead then follow our suggestions for decorating and icing

Nutrition and extra info

  • Freeze un-iced

Nutrition: per serving

  • kcal408
  • fat22g
  • saturates12g
  • carbs49g
  • sugars42g
  • fibre1g
  • protein4g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 large egg
  • 200g natural yogurt
  • 2 tsp vanilla extract
  • 250g caster sugar
  • 280g self-raising flour
  • 140g ground almond
  • 250g pack butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

To decorate

  • 250g pack butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g icing sugar, sifted, plus extra for rolling
  • 500g pack ready-to-roll icing, for the tops
  • few different food colourings
  • extra icing and decorations of your choice (see method section for ideas)

Method

  1. Heat oven to 160C/140C fan/gas 3. Line 2 x 12-hole muffin tins with paper cases. Put the eggs, yogurt, vanilla, sugar, flour, almonds and butter in your largest mixing bowl and beat until smooth and lump-free. Divide between the paper cases and bake for 25-30 mins (swapping the trays after 15 mins if you have to use 2 shelves) until a skewer poked into the centre of the cakes comes out clean. Cool on a wire rack. They can be frozen for up to 1 month or kept in an airtight container overnight.

  2. To decorate, beat the butter and icing sugar together until smooth and light. Use a teaspoon to spoon a heaped dollop into the centre of each cake or, for speed, spoon into a food bag, cut about 2cm off the corner and pipe a dollop onto each.

  3. Divide the icing into as many colours as you want – plus a piece left to be white, or to brush with glitter, if you like. Knead a little colouring into each piece until you have a good colour, then roll out onto a surface lightly dusted with icing sugar. Use a 6.5cm fluted cutter to stamp out rounds and press down onto the icing to flatten it a bit. Repeat with the other colours to cover all the cakes. Now decorate as you wish, or see our ideas, below.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

lea_lunt's picture

I made these yesterday and they came out deflated, I think it was becuase I had to swap the position over in the oven half way through (as advised in the recipe), next time I will be cooking to 2 trays separately!

However they look great with the icing on!

roxy00's picture
4

I made these and unfortunately put them in bigger muffin cases with which they didn't rise to the top. So I'd definitely advise on regular cake cases. I did use golden caster sugar however which may have had an influence. On the plus side though...they tasted beautiful!

fairypetal's picture

Sue, i always make my cupcakes in a muffin tin, and they always come out looking like cupcakes.....hope this helps

davidson's picture

Question - I am going to make these for the jubilee - are they muffin sized or fairy cake size? At the beginning it refers to a muffin tin but later refers to them as cup cakes?

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…