Beach ball cupcakes
Skill level: Bit of effort
Costs: Cheap as chips
Bring the traditional British seaside into your home with these beach ball-inspired cupcakes from goodtoknow's baking queen Victoria Threader
- 75g caster sugar
- 75g butter
- 70 self-raising flour
- 5g cornflour
- 2 medium eggs
- 15ml milk
- Tsp vanilla extract
For the buttercream:
- 55g butter
- 250g icing sugar
- 1/2tsp vanilla extract
- 30ml milk
For the icing:
- 300g white fondant icing
- 100g red fondant
- 100g blue fondant
- 100g green fondant
- 100g yellow fondant (Victoria used a pack of all 5 colours from Dr.Oetker, available in supermarkets)
- Circle cutters
- Stitching tool (Victoria got hers from Thecakecraftcompany.co.uk)
Victoria used this stitching tool to create the effect on and around the beach ball cupcakes
- Preheat your oven to 160įC/Gas Mark 3 degrees.
- Line a 6-hole baking tray with cupcake cases.
- Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).
- Add 1 egg, 1/3 of the flour and a splash of milk and beat until just combined and repeat until all the ingredients are combined.
- Fill your cases to 2/3 full - an ice cream scoop will give you the perfect measure.
- Bake in the oven for 15-18 minutes until the cakes are springy to the touch, remove and cool in the tray for 10 minutes before cooling on a wire rack
- Make the buttercream by adding all the ingredients together in a large bowl and beating for 5 minutes on a medium speed.
- When your cupcakes are completely cool, smooth a little buttercream over the tops of the cakes
- Using the white fondant, roll and cut 6 circles the same size as the cakes, pop onto the buttercream and smooth towards the edge of the cupcake cases.
- Roll each colour fondant out including the rest of the white and cut a circle one size bigger than the size of the cupcake.
- Using the remainder of the yellow, roll and cut 6 small circles out for the centres of the ball. Use the end of a plain piping tip or a drink bottle top.
- Using the piping tip or bottle top, mark a circle on the coloured fondant circles. Make sure this is off centre, to one side of the cakes to get the beach ball shape.
- Using circle as a centre marker, cut the large circles of fondant into 6 triangles.
- With a brush of water stick the triangles to the tops of the cakes, alternating the colours.
- When the cake is completely covered with the triangles stick the yellow centre where the triangles meet.
- Run the stitching tool along the edges of the coloured triangles to get a stitch effect.