Granny's Kitchen

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

Strawberry Cupcakes for a Little Star June 30, 2013

Stars 2 Elsie Sports Day



Star cupcakes for a star of a Granddaughter, whose Sports Day I couldn’t go to, thought I’d add the photo of her for you to see to 🙂




55g butter, room temperature

112g caster sugar

1 large egg

75g self raising flour, sifted

63g plain flour, sifted

50ml milk, room temperature

1 tsp strawberry flavouring

1 tsp red food coouring


Preheat oven to 180c/gas 4 and line a muffin tray with paper cases.

Cream together the butter and sugar until it’s pale and smooth. Add the egg, mixing for a couple of minutes.

Combine the two flours in a separate bowl. Put the milk in a jug and add the strawberry flavouring to it.

Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added.

Add the food colouring and stir in to make swirls rather than a solid colour.

Spoon into cake cases and bake for about 25 minutes until slightly raised and golden brown.

Leave in the tin for 10 minutes before placing on a wire rack to cool completely.


To decorate


75g butter

174g icing sugar

1/2 tsp strawberry flavouring

250g blue ready to roll fondant

250g yellow ready to roll fondant




In a bowl, beat the butter until soft.

Sift in the icing sugar and beat well, add the strawberry flavouring and beat again until you have a soft fluffy consistency.

Spread buttercream over each of the cupcakes.

Roll out coloured ready to roll fondant and use the cutters of your choice. Shapes can be put straight onto the butter cream. If you want to add extra shapes to the fondant you’ve already placed, just dab with a little water to help them stick.

I hope your little ones had a fab sports day too!


Ice Cream Cone Cupcakes November 9, 2012


These look really striking, but are not in fact too difficult to make…so why not impress your friends and family.


For the cupcakes


12 Flat Based Ice Cream Cones

125g Softened Unsalted Butter

120g Caster Sugar

125g Self Raising Flour

2  Eggs

2 tsp Whole Milk

A few drops of red food colouring

A few drops of Strawberry flavouring


Preheat the oven to 180°C/Gas Mark 4.

Place each of the 12 Ice Cream Cones onto a 12 hole muffin tin.

Whisk the butter, sugar and vanilla extract together until pale and creamy. Add in the eggs one by one, mixing well after each addition. Sieve in the flour. Add the milk and food colouring and flavouring. Mix again until thoroughly combined, the mixture should be light and fluffy.

Divide the mixture evenly between the cones, making sure the mixture goes to the bottom of each cone and does not drip down the sides.

Place in the oven on the middle shelf for 20-25 minutes or until risen and springy to touch.You can test that they are cooked by inserting a clean cocktail stick into the center of each cake, if the cocktail stick comes out clean they are cooked.

Leave to cool completely on a wire cooling rack.


To decorate


250g  Butter

500g Icing Sugar

1tsp Vanilla Extract

A few drops of  red food colouring

4 – 5 Flake chocolate bars


To make the buttercream,  place the icing sugar, butter and vanilla extract and food colouring into a clean bowl and mix well.

8. Place the buttercream into a piping bag with a large star nozzle.

9. Swirl the buttercream onto each cup cake cone, starting from the outside edge working towards the center.

10. Finish with a flake


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