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| Happy birthday to my classy oiseau! |
Luckily the cupcakes I made her were still fresh for her birthday, probably due to some sort of wonderful birthday magic (I put them in the freezer). I made three types...
Mojito Cupcakes:
- 120g self-raising flour
- 130g caster sugar
- Pinch of baking powder
- 100ml milk (best if it's whole milk)
- 1 egg, beaten
- 40g butter
- 1 lime (rind and juice)
- Handful of fresh mint
Pre-heat your oven to 170c. Cream the butter and sugar until light and fluffy, mix in the rest of the dry ingredients. Grate the rind of the lime into the mixture and then add the juice. Slowly add the milk and egg whilst mixing until it's all lovely and smooth. Chop up your mint into really tiny bits and mix well. Put the mixture into paper cases (makes about 12ish) and bake for around 25 minutes.
Mojito Butter Cream:
- Handful of fresh mint
- 1 lime (ring and juice)
- 1 teaspoon of peppermint extract
- 250g icing sugar
- 80g butter
- Milk
Chop up your fresh mint into really little bits (leave some sprigs for decoration if you want) and then beat everything together until really smooth and fluffy. Use the milk in little splashes until you get a nice consistency. Pipe/spread the icing over your cupcakes and you're done!
Next were the...
Marshmallow (vanilla) Cupcakes:
- 120g self-raising flour
- 130g caster sugar
- Pinch of baking powder
- 120ml milk (best if it's whole milk)
- 1 egg, beaten
- 40g butter
- 1 teaspoon of vanilla extract
Pre-heat oven to 170c. Cream the butter and sugar together until nice and fluffy. Add in the dry ingredients and mix. Beat together the egg, milk and vanilla and add it into the mixture splash by splash, mixing all the way. Spoon into around 12 paper cases and bake for 20 minutes or so.
Marshmallow Butter Cream:
- 170g butter
- 280g icing sugar
- 1 whole jar of marshmallow fluff (this is the sweetest icing ever)
- Teensy drop of vanilla essence
- Glace cherries to decorate
Mix the butter and sugar together and then add the fluff and mix for agessssss until nice and smooth. Pipe onto your cupcakes and pop a cherry on top.
And finally (these were my favourite)...
Lemon and Fresh Strawberry Cupcakes:
- 120g self-raising flour
- 130g caster sugar
- Pinch of baking powder
- 100ml milk (best if it's whole milk)
- 1 egg, beaten
- 40g butter
- 1 lemon, rind and juice
- 2 handfuls of fresh strawberries
Pre-heat oven to 170c. Mix butter and sugar until nice and fluffy. Chuck in dry ingredients and then add the lemon, milk and egg and mix well. Chop up your strawberries (keep them quite chunky) and gently fold into the mixture. Spoon into paper cases (about 12ish) and bake for 25 minutes.
Lemon Butter Cream:
- 250g icing sugar
- 80g butter
- 1 lemon (just the juice)
- Milk
- Something cute to decorate them with
Mix everything together really well until light and fluffy, use the milk in little splashes to get the right consistency. Spread onto the cupcakes (once they have cooled) and decorate however you want!
Voila! Three different types of cupcakes, happy birthday Faye!
