Celebration Cupcakes Food

CELEBRATION CUPCAKES

Steps:

• 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.
• 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.
• 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.

CELEBRATION SMASH CAKE

Steps:

• For the cake: Grease and flour 2 6-inch cake pans and 3 8-inch cake pans. Preheat the oven to 350 degrees F. Stir together the flour, baking powder, baking soda and salt in a large bowl.
• Beat the butter and granulated sugar together on medium speed with an electric mixer until creamy. Beat in the egg whites until fluffy. Add the sour cream and vanilla and beat until smooth. Add the flour mixture alternately with the milk in three additions, beginning and ending with the flour mixture. Fold in the sprinkles.
• Spoon the batter into the prepared pans. Bake the 6-inch pans for until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Bake the 8-inch pans until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove the cakes to wire racks to cool in the pans 5 minutes. Turn out onto wire racks to cool completely.
• For the vanilla buttercream: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, until combined. Add the cream, vanilla and salt and beat to a spreadable consistency. Tint some of the frosting with blue food coloring, if desired.
• Build the cake: Stack the 8-inch cakes with frosting spread between the layers. Stack the 6-inch cakes on top of the 8-inch ones and spread frosting between the layers. Frost the top and side of the cake. Decorate with confetti and/or blue sprinkles, if desired.

CELEBRATION CUPCAKES WITH CITRUS FROSTING

Steps:

• Cupcake:.
• Preheat oven to 350°F Line cupcake pans with paper liners. Set aside.
• Stir together flour, baking powder and 1/2 teaspoon salt in large bowl. Set aside.
• In a large bowl, beat sugar and 3/4 cup butter at medium speed, scraping bowl occasionally, until creamy.
• Add eggs, one at a time, beating well after each addition.
• Add 1 tablespoon vanilla.
• Reduce speed to low and add flour mixture alternately with milk, beating well after each addition, just until mixed.
• Divide batter evenly among cupcake cups and bake for 23 to 28 minutes or until toothpick inserted near center comes out clean.
• Cool on wire racks 10 minutes and remove cupcakes from pans. Cool completely.
• Frosting:.
• In a large bowl, beat 3/4 cup butter at medium speed until creamy.
• Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, lemon or orange peel, scraping bowl often, until well mixed.
• Stir in corn syrup.
• Frost cupcakes.