While I was on holidays overseas a few weeks ago it was my birthday and for the first time I didn't have cake on that day, but I did have other delicious foods to celebrate.
So now that I'm back in my kitchen, I decided to make my own birthday cake. You all know that I love cute things so I decided to make some birthday cake cupcakes.
These Birthday Cake Cupcakes are so fun to make. Not only are they so cute but they take less then half the time to bake and decorate. And an added bonus, you can also eat the whole cake, not just a slice because they are so little.
I piped different decorations on the cupcakes to make them look like a full sized cake. I then decorated them with different types of sprinkles. You can decorate the cupcakes anyway you like. You can add colour to the buttercream icing too.
Next time you don't have enough time to make a birthday cake, you could make these cuties instead.
Happy Baking xo
Birthday Cake Cupcakes
Ingredients
· 125 grams butter, softened
· 1 teaspoon vanilla extract
· ⅔ cup caster sugar
· 3 eggs
· 1½ cups self-raising flour
· ¼ cup milk
· Food colouring (4 different colours)
Buttercream icing
· 115 grams butter, room temperature
· 3 cups icing sugar
· 3-5 tablespoons milk
· 1 teaspoon vanilla essence
Decoration
· Sprinkles
Instructions
1. Preheat oven to 180°C.
2. Spray with oil or place cupcake patty cases into a 12-hole cupcake tin.
3. Place all ingredients into a bowl and using an electric mixer combine all ingredients on slow speed until ingredients are just combined. Increase speed to medium and beat for 3 minutes or until mixture is smooth and changed to a pale colour.
4. Divide the mixture into four bowls and add a few drops of different food colouring to each.
5. Spoon small amounts of each coloured mixture into the prepared tin, filling the cups ¾ full.
6. Bake in oven for 15-20 minutes or until a skewer inserted into the cakes comes out clean. Remove from oven and allow the cupcakes to cool before icing them.
Buttercream icing
7. Place butter into a large bowl. Beat on low speed until butter is fluffy. Add 1 cup of icing sugar, 2 tablespoons of milk and vanilla extract. Beat until combined and add the remaining 2 cups of icing sugar.
8. Increase speed to medium and beat until light and fluffy
(this will take a few minutes). Add more milk if the buttercream seems too stiff.
9. Place half the mixture into a piping bag, fitted with a small close star nozzle.
10. Ice the tops of each cupcake with the remaining icing and pipe decorations with the star nozzle and add sprinkles.
Tips
· Allow cupcakes to cool completely before icing and decorating.
· I cut off the tops of some of the cupcakes so they had a flat top.
· Unfilled and un-iced cupcakes can be frozen for up to a month.
Did you bake this recipe?
Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo
so I can see your wonderful bakes.
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