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Victoria Threader's autumn cupcakes

(5 ratings)

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Victoria Threader's autumn squirrel cupcake
Victoria Threader's autumn squirrel cupcake
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Total time:

    (plus cooling time)
  • Skill level: Easy peasy

  • Costs: Cheap as chips

See in the new season with these cute autumn cupcakes by goodtoknow's cupcake queen Victoria Threader, made using a simple but delicious sponge and buttercream recipe.

Ingredients

For the cupcakes
  • 150g self-raising flour
  • 150g caster sugar
  • 150g butter at room temperature
  • 1tsp vanilla extract
  • 3 medium eggs
  • 2tbsp milk

For the topping

  • 110g unsalted butter
  • 500g icing sugar
  • 1tsp vanilla extract
  • 2tbsp milk
  • Yellow food colouring (Sugarflair Egg Yellow used in picture)
  • Autumn leave sprinkles (available from www.thecakedecoratingcompany.co.uk)
  • Squirrels and woodland friends cake toppers (from www.makeawishcakeshop.co.uk)

These autumn-coloured cases are from www.cakewrappers.com - they’re washable, too!

Method

For the cupcakes
  1. Pre-heat the oven to 160°C/320°F/Gas mark 3. Place all the ingredients in a bowl and beat until smooth.
  2. Divide the mixture between a 12-hole bun tray, lined with paper cases. Bake in the centre of the oven for 15-18 mins, or until the cakes have risen and are just firm to the touch.
  3. Remove the cakes from the oven and transfer to a wire rack to cool

For the buttercream

  1. Combine the butter, icing sugar, vanilla extract and milk in a large bowl. Beat for 4 mins to make a buttercream.
  2. Colour the buttercream with a little yellow food colouring paste (you can choose a different colour if you prefer).
  3. Place a piping bag with a large plain piping tip (such as the Winton A1) in a large glass and pull the bag down around the glass. Fill the bag with the buttercream, pushing it down into the bag as you fill. Then lift the bag from around the glass. Put the autumn leaf sprinkles in a bowl.
  4. Push all air above the buttercream up out of the bag, and twist it shut. Pipe a plain swirl on each cake, starting in the centre, working out to the edge and up into a swirl.
  5. After you have piped each cupcake, dip it into the bowl of autumn leaf sprinkles to cover the buttercream. It’s best to do this immediately after piping, otherwise the buttercream will form a light crust and the sprinkles won’t stick.
  6. Place a squirrel or other woodland friend on top. Once finished, you can dress your cakes up with cake wrappers.

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  • 3
(5 ratings)

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