Beach ball cupcakes recipe

Bring the traditional British seaside into your home with these beach ball cupcakes from goodtoknow's baking queen Victoria Threader. This cupcake recipe is the perfect summer treat.

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

1. Preheat your oven to 160°C/Gas Mark 3 degrees.
2. Line a 6-hole baking tray with cupcake cases.
3. Beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).
4. 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.
5. Fill your cases to 2/3 full -  an ice cream scoop will give you the perfect measure.
6. 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
7. Make the buttercream by adding all the ingredients together in a large bowl and beating for 5 minutes on a medium speed.
8. When your cupcakes are completely cool, smooth a little buttercream over the tops of the cakes
9. 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.
10. Roll each colour fondant out including the rest of the white and cut a circle one size bigger than the size of the cupcake.
11. 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.
12. 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.
13. Using circle as a centre marker, cut the large circles of fondant into 6 triangles.
14. With a brush of water stick the triangles to the tops of the cakes, alternating the colours.
15. When the cake is completely covered with the triangles stick the yellow centre where the triangles meet.
16. Run the stitching tool along the edges of the coloured triangles to get a stitch effect.

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