Beach ball cupcakes Recipe

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makes:

6

Skill:

medium

Cost:

cheap

Prep:

25 min

Cooking:

20 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Bring the traditional British seaside into your home with these beach ball-inspired cupcakes from goodtoknow’s baking queen Victoria Threader

Ingredients

  • 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)
  • Equipment you'll need
  • Circle cutters
  • Stitching tool (Victoria got hers from Thecakecraftcompany.co.uk)

Method

  • Preheat your oven to 160°C/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.

More Recipe Ideas

Top Tip

Victoria used this stitching tool to create the effect on and around the beach ball cupcakes