Custard Creams and London Dreams turns 2 today, and I’m like a proud mama, celebrating birthdays how they were meant to be celebrated – with cake! Hey, if my blog birthday isn’t a perfectly valid excuse to cheat on those resolutions, then I don’t know what is! I made classic vanilla cupcakes, with a twist – the funfetti cupcake, which is basically a normal cupcake with (not so surprise) rainbow sprinkles in the sponge and on the frosting. Perfect for any child’s party (aged from 4 to 94) or just for a regular wild Tuesday night.
Before I start rambling on, on how to make these, I just wanted to say a quick thank you for reading my little corner of the internet, whether you’re my friend or family (hi mum!) or someone who has just stubbled across my blog and decided to stick around, I am really grateful you’re choosing to read my words. Right enough sappiness, I’ll get on with the recipe:
You will need:
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 115g unsalted butter (melted)
- 160g caster sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 180ml buttermilk
(for the frosting):
- 230g unsalted butter
- 1/4 tsp salt
- 1 tablespoon vanilla extract
- Preheat the oven to 170 degrees.
- Whisk the flour, baking powder and salt in a medium bowl. In a separate bowl add the melted butter and mix in the sugar for 30 seconds, until thick and yellow. Add the eggs one at a time and beat in the vanilla extract.
- Add the flour mixture and buttermilk and mix together. Stir in the sprinkles (TIP I definitely didn’t add enough sprinkles so really go to town with them here!).
- Divide the batter among the 12 cupcakes and fill each case until they are 2/3 full. Bake for 15-20 minutes.
- Leave to cool completely before frosting.
- To make the frosting: beat the butter, until light and creamy. Beat in the salt and icing sugar a bit at a time and then beat in the vanilla extract.
- Pipe the frosting onto the cupcakes using any nozzle you want (I chose 1M Wilton tip) and add more sprinkles on the frosting.
Valentine’s Day is 2 days away! You know what this means – cake pops! I simply can’t let a holiday pass by without making celebratory cake pops. I decided to make these pops in replica of my childhood favourite Love Heart sweets, because what says Valentine’s Day more than indulging in pastel coloured sweets, which have cute little messages on them?
I did a YouTube tutorial (scary stuff!) on how to make these bad boys, so you can either watch that or read the recipe below if you prefer having it clearly written out.
You will need:
- Cake (chocolate or plain)
- Coloured candy melts
- White candy melts
- 115g cream cheese
- 55g unsalted butter
- 200g icing sugar
- Cake pop sticks
- Cake pop stand (I use a flower arranging stand)
- Small cookie cutter
- Wilton decorating icing tube
- Wilton tip number 2 (or 1)
- Cut up your cake and blitz in the food processor to get cake crumbs.
- To make the frosting, beat the cream cheese and butter and then slowly add the icing sugar. Beat until fluffy.
- Combine the frosting with the crumbs, bit by bit, until the cake mixture comes together. It should be like a dough mixture.
- Flatten out the cake to the thickness you want and cut a disc shape using your cookie cutter.
- Place the cake pops into the freezer for 10-15 minutes and meanwhile melt your chocolate.
- To get pastel colours, melt white candy melt together with a few coloured candy melt, which makes the colour of the two lighter.
- Dip each stick into the melted chocolate and insert into the cake pop.
- Wait for this to dry before dipping the whole cake pop into the chocolate.
- Tap off any excess chocolate by tapping the stick with your hand.
- Wait for these to dry before decorating.
- The writing – as my handwriting is extremely terrible I decided to score on the messages with a skewer and trace on the writing. It still turned out a bit wobbly, but I’m sure yours (people with normal, adult-like handwriting) will be much better!
There’s nothing like some Christmas tree cake pops to make you feel festive! I made these for the family on Christmas Day and they went down like a treat. They are super simple to make if you want to give them a try…
- Victoria Sponge cake
- small coloured chocolate balls
- star shaped sprinkles
- green candy melt
- Crumble the cake in a food processor, add the frosting to the crumbles bit-by-bit to bind it together.
- Make the cake balls and place in the freezer for about 10-15 minutes. Meanwhile melt the chocolate either in the microwave or over a simmering pan of water.
- Shape the cake balls into tree shapes, dip the sticks into the chocolate and insert into each tree. Wait for them to dry and dip the whole cake pop into the chocolate, letting the excess chocolate drip off.
- Grab a toothpick and create texture by pushing the toothpick into the chocolate. This part is optional, but I think the branches look quite effective.
- Add the coloured baubles, wait for the chocolate to dry and EAT (compulsory step!).
The cake pop possibilities are endless when it comes to Christmas. I had planned on making lots of different types and experimenting but didn’t have enough time. Sad face. So I might just go ahead anyway and make them after Christmas. Controversial, I know, but technically Christmas doesn’t end until the 6th January (worst day in the whole year). Therefore, keep your eyes peeled for more festive cake pops made by yours truly.