Celebration cupcakes

Celebration cupcakes

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Cooking time

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

Skill level

Moderately easy

Servings

Makes 24

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

Nutrition and extra info

Additional info

  • Freeze un-iced
Nutrition info

Nutrition per serving

kcalories
408
protein
4g
carbs
49g
fat
22g
saturates
12g
fibre
1g
sugar
42g
salt
0.5g

Ingredients

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

To decorate

  • 250g pack butter, softened
  • 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)

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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.

Recipe from Good Food magazine, June 2012

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Comments

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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
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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?

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