Summer Cupcake Recipe

Summer cupcakes are here

Welcome to our new blog, it has been a busy summer with the weather not being as great as we imagined for this time of year but it doesn’t dampen our sprits when it comes to baking and cupcake decorating.

At Cupcake Sparkle we love to see pictures of you baking and decorating cupcakes and how our cupcake products and decorations have helped you achieve your perfect recipe. Just email us your pictures, recipes and cupcake creations and we will try and pop them in next month’s blog.

So what’s new I hear you ask? Well, we have expanded our range at Cupcake Sparkle to include lots of new and exciting ways to create mouthwatering srummylicious cupcakes and with over 200 cupcake decorations stocked, we can help you achieve making that all important perfect cupcake.

Try our new Cupcake Wrappers - Dahlia Pink or 18mm Ivory/Gold Flowers  perfect summer cupcake toppers.

Using our great range of cake decorations, the Cupcake Sparkle team have got together to come up with simple, mouth watering and easy to make cupcake recipe’s. We will bring you cupcakes recipes for every month of the year, that way you can plan for every occasion or event.

This blog is looking at “Summer” and the Cupcake Sparkle summer trends for cupcakes are:

• Delicate Butterfly Cakes
• Floral summertime cupcakes
• Ice Cream cakes

So with the summer holidays nearly over, all you have to do is put on some chilled music, follow the simple cupcake recipe below, enjoy making and eating a taste of summertime in your kitchen. Even the kids will love helping you bake this recipe. Also can be a great treat for taking to fetes, or that last minute picnic, barbecue or garden party.

Recipe for “Summer Garden Cupcakes“ are inspired by our beautiful gardens in bloom.

You will need:

Equipment:

Pink Roses Cupcake Baking Cases or Cupcake Wrappers - Painted Butterflies
(Note, the picture shows White Cupcake Baking Cases)
White Chocolate Roses - 40mm
Fork
Large bowl
Electric mixer or hand whisk
Teaspoon
Wire rack for cooling
Cupcake or muffin tin


Ingredients:

3 free range eggs
150 g (5 oz.) butter - softened
150 g (5 oz.) caster sugar
175 g (6 oz.) Self-raising flour
1-teaspoon vanilla essence
2 drops of Sugartint Droplet Colouring - Holly Leaf


For the topping:

150 g (5 oz.) butter – softened
250 g (8 oz.) icing sugar
1-teaspoon vanilla essence
2 teaspoons hot water
2 drops of Sugartint Droplet Colouring - Holly Leaf

Preheat the oven to 190 oC /375 oF / gas mark 5

1. Put your chosen Cupcake Sparkle paper cases in the cupcake or muffin tin
2. Crack the eggs into a bowl and beat with a fork until mixed well
3. Place the butter, sugar flour and vanilla essence into a bowl. Add the beaten eggs and a couple of drops of green food sugartint colouring.
4. Beat with an electric mixer for a few minutes or by hand, until light and creamy.
5. Use a teaspoon to transfer equal amounts of mixture into the paper cases. Bake the cupcakes or 18-20 minutes. Leave them to cool on a wire rack.
6. For the topping, beat together the butter and icing sugar. Once mixed well, add the vanilla, colouring and water. Beat until smooth and creamy. Swirl over your cupcakes and decorate with chocolate roses for that extra decadence or even flowers from the garden (as pictured, please note if using non editable flowers from the garden, please remove before eating)
7. Yummy time to enjoy eating or sharing.

Next months blog will be a back to school cupcake special, with ideas for making lunchboxes more exciting for kids and even grown ups. Checking out our latest trends for cupcake decorations, sparkles and cupcake colourings at Cupcake Sparkle.

Have a great month and don’t forget to stock up on supplies for those back to school lunchboxes before next months special.