Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Smurf Cupcakes September 3, 2013

Smurf cupcakes

Well who doesn’t love a Smurf!  I have a little Granddaughter who has a 2nd birthday coming up and she LOVES them! 🙂

 

Ingredients for the cupcakes

 

110g butter

225g sugar

2 eggs

150g self raising flour

125g plain flour

120ml milk

1 tsp vanilla extract

Blue food colouring, I use the concentrated gel type

 

Method

 

Pre heat the oven to 180C/gas 4 and line a muffin tin with paper cases, makes approximately 18 – 20.

Cream the butter and sugar together until pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a seperate bowl. Put the milk in a jug and add the vanilla extract to it.

Add one-third of the flours to the creamed mixture and beat well. Add the food colouring, you need it to be a decent colour as some colours, depending on what you use, tend not to look so vibrant once baked. Pour in one-third of the milk and beat again. Add more colour if needed. Repeat these steps until all the flours and milk have been added.

Spoon the mixture into the paper cases, filling them to about two-thirds full. Bake for 25 minutes or until slightly raised. Check if they are cooked through with a skewer.

Remove from the oven and leave in the tin for 10 minutes before transferring to a cooling rack.

 

Ingredients for the blue buttercream

 

55g butter

30ml milk

1/2 tsp vanilla extract

250g icing sugar, sifted

Blue food colouring

1 dessert spoonful of Marshmallow Fluff

 

Method

 

Beat the butter, milk, vanilla extract and half of the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy.

Add the Marshmallow Fluff along with the blue food colouring and beat again for a few minutes.

Spread over each of the cupcakes.

 

Ingredients for the white buttercream

 

55g butter

30ml milk

1/2 tsp vanilla extract

250g icing sugar, sifted

1 dessert spoonful of Marshmallow Fluff

 

Method

 

Beat the butter, milk, vanilla extract and half of the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy.

Add the Marshmallow Fluff and beat again for a few minutes.

Transfer to a small piping bag fitted with a medium size plain nozzle and pipe on the hats.

Using some of the white buttercream and a small plain nozzle pipe on the eyes, and place small sugar balls in the centre of each.

 

Tip: I add the Marshmallow Fluff as it help the buttercream hold up a little stiffer, so the hats will keep their shape.

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What do you think, would you make this?

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