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.
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!