Get in the Olympic spirit by making Victoria Threader’s Olympic cupcakes. With soft vanilla sponge and a simple Smartie decoration, these cupcakes will be a big winner with your family this summer
Ingredients
- 150g caster sugar
- 150g butter
- 130 self-raising flour
- 20g cornflour
- 3 medium eggs
- 30ml milk
- 1tsp vanilla extract
- Large box of Smarties
- For the icing:
- 500g icing sugar
- 250g unsalted butter
- 1tsp vanilla extract
- 3tbsps milk
- For the toppers:
- 350g white fondant
- Edible gold paint
- 1tsp icing sugar with a few drops of water
- You will also need
- :
- 68mm scalloped side cutter
- Fine paint brush
- Alphabet embossers (optional)
Method
- To make this cupcake recipe, preheat your oven to 160°C/325°F/Gas Mark 3. Place 12 cases in your muffin tin.
- Beat the sugar and butter with the vanilla essence until light and fluffy.
- 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 mixed.
- Fill the cases to 3/4 full and add a few Smarties to the tops. You can push them down into the batter with your finger if you want a flat top cupcake, then bake in the oven for 30 mins. Remove and cool in the pan for 5 mins before moving the to a wire rack.
For the buttercream:
- Put all the ingredients into a large bowl and beat until smooth and shiny. Once the cakes are cool, spread onto the tops of the cupcakes.
For the toppers:
- Roll out 350g of white fondant and cut 12x 68mm scalloped circles, paint the words Good Luck with a fine brush with the edible gold paint (using the alphabet embossers if you have them) and leave to dry on a piece of greaseproof or on a large drying sponge.
- Mix 1tsp of icing sugar with a few drops of water to make a thick paste. Arrange the Smarties onto the toppers and stick in place with a touch of the icing paste. Place the finished toppers on the iced cupcakes.
Top tip for making Olympic cupcakes
If you're not a fan of Smarties you could always use bright-coloured jelly sweets instead!
