Fathers Day Cupcakes

Fathers Day Cupcakes

Fathers Day Cupcakes

The perfect easy-peasy Fathers Day cupcakes for the Worlds No.1 Dad!

Check out this fantastic recipe and Step by Step by our lovely guest blogger Victoria Threader from Victorious Cupcakes.

Fathers Day Cupcakes

 

Want to give them a go? Here’s the recipe and what you will need.

Ingredients

  • 150g caster sugar
  • 150g butter, at room temperature
  • 1tsp vanilla extract
  • 3 medium eggs
  • 130g self-raising flour
  • 20g cornflour
  • 2tbsp milk
  • For the buttercream
  • 100g butter, at room temperature
  • 250g icing sugar
  • ½tsp vanilla extract
  • 2tsp milk

To decorate

You will also need

Top Tip:

Victoria kneads gum tragacanth into ready-to-roll icing to give a firmer modelling icing. This is best done the night before icing the cakes, wrap it tightly in cling film and store in an airtight container. Use approximately 1tsp per 250g to get the correct ratio.

Method

Step 1: Preheat your oven to 160°C/320°F/Gas Mark 3. Line a 12-hole muffin tin with paper cases.

Step 2: Beat the sugar and butter with the vanilla extract until light and fluffy (about 5 mins). Add 1 egg, 1/3 of the flour and cornflour and 1/3 of the milk.

Step 3: Beat until just combined then repeat twice more until all the eggs, flour and milk have been added.

Step 4: Divide the batter between the 12 cases and bake for 20-25 mins.

Step 5: Cool in the tins for 10 minutes before transferring to a wire rack to cool.

Step 6: To make the buttercream, place the icing sugar, butter and vanilla extract in a large mixing bowl. Mix with an electric mixer for about 5 minutes until soft, smooth and creamy, adding a little milk only if the mixture is too stiff. Trim the tops off the cakes if necessary to level and spread over the buttercream making it as flat as possible.

Step 7: To decorate Fathers Day Cupcakes, knead a little blue food colouring into 200g of the white ready-to-roll icing.

Step 8: Using 20g of blue icing and 20g of white, divided each piece into 2 and roll into long thin sausages. Lay the 4 sausages side-by-side, alternating blue and white. Using a rolling pin roll over the white and blue sausages so they stick together making a ribbon. Cut the ribbon into 12 pieces and fold each piece in half to make a ‘v’ shape (these will be the ribbons on the rosette). Snip the ends and use a cocktail stick to curl the ends slightly. If you have a stitch effect tool you can emboss the sides but it’s not essential. Leave to dry on greaseproof paper.

Step 9: Roll the remaining white icing quite thinly (2mm) and cut 12 scalloped circles using the cutter and place on top of the iced cupcakes.

Step 10: With a brush of water, stick the ribbons to one edge of the scalloped circles

Step 11: Using the blue icing, roll to 2mm thick and cut out 12 wavy circles sticking them on top of the ribbon to hold it in place.

Step 12: Using the rest of the white icing cut 12 plain circles and stick them in the centre of the blue wavy circles.

Step 13: Using the remainder of the blue icing roll to 2mm thick and cut out the letters for your chosen message. Brush them with a drop of water to stick in place. For a ‘full stop’ just roll a tiny ball of blue fondant and stick in place with a brush of water.

You should now have 12 awesome Fathers Day cupcakes at your fingers!

We have loads more cool cakey supplies for Fathers Day available in our store HERE

If you liked our Fathers Day Cupcakes blog check out some of our other articles:

Caramel Toffee Cupcakes & Nutella Frosting

Chocolate Giant Cupcake Recipe

 

 

Easter Chick Cupcakes

Easter Chick Cupcakes

These Easter Chick Cupcakes are so adorable and easy to put together, follow our guest bloggers step by step below and learn exactly how to create these cute Spring themed cupcakes. Tutorial by Victorious Cupcakes.

Easter Chick Cupcakes

  • Serves:12  
  • Prep time:50 mins 
  • Cooking time: 30 mins 
  • Total time:1 hr 20 mins 
  • Skill level: Easy peasy 
  • Costs: Cheap as chips

Ingredients

  • 150g unsalted butter, room temperature
  • 150g caster sugar
  • 130g self-raising flour
  • 20g cornflour
  • 1 tsp vanilla extract
  • 2 tbsp milk, room temperature
  • 3 eggs

For the hatching chicks toppers:

  • 55g butter
  • 250g icing sugar
  • 1 tbsp milk
  • ½ tsp vanilla extract
  • 500g white fondant
  • Orange, black and yellow food colour pastes.  (Victoria used Sugarflair’s Tangerine/Apricot, Egg Yellow and Liquorice)

You will also need:

  • 7cm circular cookie cutter
  • Small daisy cutter
  • Small star cutter
  • Sharp knife
  • Small brush

Everything you will need to decorate the cupcakes can be found in our Easter Chick Cupcakes Collection.

Method

Step 1: Preheat your oven to 160°C/320°F/Gas Mark 3. Line a 12-hole muffin tin with cupcake cases.

Step 2: Using an electric mixer, beat the sugar and butter with the vanilla essence until light and fluffy (about 5 minutes).

Step 3: Add 1 egg, 1/3 of the flour and a splash of milk and beat with the electric mixer until just combined. Repeat until all the ingredients are combined.

Step 4: Divide the batter between the 12 cases (use an ice cream scoop to get even amounts) and bake for 20-25 minutes depending on your oven. Remove and cool in the tin for 10 minutes before moving to a wire cooling rack to cool completely

To make the buttercream icing

Step 1: Place the butter, icing sugar, vanilla and milk in a large bowl and mix using an electric whisk for about 5 minutes until smooth.

Step 2: When the cupcakes have cooled completely spread a little buttercream over the tops to make them smooth. Don’t spread right to the papers or the buttercream will spill over the sides.

To make the chicks

Step 1: Colour 350g of the fondant yellow (body), 50g orange (beak and legs), 10g black (eyes) and leave 90g white (shells and eyes).

Step 2: Roll the yellow fondant out to 1/4 inch thick. Cut 12 7cm circles and place over the top of the buttercream and smooth with your fingers.

Step 3: Make a tuft of hair for the hatched chicks using the daisy cutter.

To make the egg with legs:

Step 1: Roll the 90g of white fondant quite thinly to 1/8 inch thick and cut out a 7cm circle. Then using a small star cutter, cut 2 star shapes out at the bottom of the circle and stick the circle onto the yellow covered cupcakes to make the broken ‘shell’. Use a cocktail stick to create a cracking effect on the egg shells.

Step 2: Using the orange fondant, roll 2 sausage shapes for legs and cut 2 strips in one end for the feet.Texture the legs with a cocktail stick, and then stick them in the star shape with a brush of water.

To make the hatching shell

Step 1: Roll out the white fondant to 1/8 inch thick and cut out a 7cm circle, then cut the circle in half. Using a sharp knife, cut triangle-shaped pieces out of the cut edge and, with a brush of water, stick to the yellow topped cupcakes.

To make the beak

Step 1: Roll the orange fondant and cut 12 small squares for the beaks.

Step 2: Using a cocktail stick, press diagonally from one corner to the other to make a line, being careful not to go all the way through. Stick the beaks on with a brush of water.

To make the eyes

Step 1: Roll small balls of white a press flat into a circle shape, then repeat with the black fondant making them slightly smaller. Stick them just above the beaks with a brush of water.

Tell us what you think of this Easter Chick Cupcakes Tutorial in our comments below and if you enjoyed reading it please share it with your friends 🙂

Valentines Rose cupcakes

Valentines Rose Cupcakes

Valentines Rose Cupcakes

This fabulous Valentines Rose Cupcakes Tutorial comes with a yummy recipe and help piping your awesome rose on top! A huge thanks to our guest blogger Victorious Cupcakes for contributing.

red-rose-cupcakes

  • Makes: 12
  • Prep Time: 35 mins
  • Cooking Time: 30 mins
  • Total Time: 1 hour 5 mins
  • Skill Level: Easy Peasy
  • Cost: Cheap as Chips!

There’s nothing more romantic then a bunch of red roses – so why not make these special rich chocolate cupcakes topped with romantic flowers to show someone you care this Valentine’s Day?

Ingredients

  • 110g butter
  • 110g 48% dark chocolate
  • 10g coffee granules
  • 60g self raising flour
  • 60g plain flour
  • 10g cornflour
  • 25g cocoa powder
  • ⅓ tsp bicarbonate of soda
  • 240g caster sugar
  • 2 eggs, lightly beaten
  • 3½ tsp vegetable oil or olive oil (not virgin oil)
  • 50ml buttermilk
  • 80ml of water

For the icing:

  • 110g butter
  • 400g icing sugar
  • 2 tbls milk
  • 1 tsp vanilla extract
  • 1/2 tsp of Red Extra Sugarflair

For the leaves:

  • 50g flower paste
  • Green colouring
  • 1 small rose leaf cutter

You will also need:

  • Muffin trays
  • 12 Red Cases
  • Flower Piping Tip
  • Large piping bag
  • Household sponge

See our Valentines Rose Cupcakes Collection to get everything you need to create this cute Valentines Rose Cupcakes.

Step 1:

To make the leaves: Colour the flower paste with the holly-green colouring. Roll thinly, 1/8th of an inch thick, cut 12 leaves and place on a sponge to dry.

Step 2:

To make the cakes: Preheat the oven to 160°C/320°F/Gas Mark 3 and line a 12-hole muffin tray with cupcake cases.

Step 3:

Place butter, chopped chocolate, coffee granules and water in a large bowl over a pan of boiling water, stir gently until melted then remove from the heat and allow to cool.

Step 4:

Sift the flour, cocoa and bicarbonate of soda into a large bowl. Stir in the sugar and make a well in the centre. Add the beaten eggs, oil and buttermilk and the chocolate mixture, stirring with a large spoon until completely combined.

Step 5:

Fill cupcake cases to 2/3 full and bake for 30 minutes. Remove and cool in the tins for 10 minutes before cooling on a wire rack ready for icing.

Step 6:

To make the icing: Add butter, icing sugar and vanilla extract to a large mixing bowl, then beat for about 5 minutes with an electric whisk until smooth. Add the red colouring and beat again.

Top Tip: Pour the milk gradually, if you need to loosen the mixture.

 

Step 7:

Pipe roses onto your cupcakes. See this video tutorial below to learn how.

Baby Block Cake Toppers

Baby Block Cake Toppers

How to make Baby block cake toppers by our guest blogger Victorious Cupcakes.

Baby Block Cake Topper Tutorial

This is a really cute tutorial which is perfect for so many occasions; New Baby, Christening, 1st Birthdays and Children’s Novelty Cakes. You can use whatever colours suit the occasion…go for pastel shades for babies and lovely bright colours in primaries for your toddlers!

Here’s what you’ll need:

Ingredients – To make 5 blocks you will need:

Baby Block Cake Toppers

Step 1:

Mix 30g of fondant and 30g of modelling paste (keeping 10g for the lettering) together and knead for a couple of minutes to warm the paste up. Colour with a touch of food colour paste.

Baby Block Cake Toppers

Step 2:

Roll the fondant/paste mixture into a 20mm thick sausage and mark out squares on the top, as a guide where to cut.

Baby Block Cake Toppers

Step 3:

Cut the squares out using a sharp knife and flatten the top by rubbing it onto your work surface. Use a touch of corn flour to stop the squares sticking.

Baby Block Cake Toppers

Step 4:

Emboss the edges of the squares with the stitch tool or a cocktail stick.

Baby Block Cake Toppers

Step 5:

Roll 10g of white modelling paste to 1mm thick and leave to dry on the counter for 15 minutes. Dust the counter and letter cutters lightly with corn flour. Cut your letters and tap the end of the cutter on the counter – the letter should fall out. If it gets stuck in the cutter, the paste needs to be thinner, roll and leave to dry again.

Baby Block Cake Toppers

Step 6:

Stick the letters to the blocks with a water brush.

Baby Block Cake Toppers

Step 7:

You could leave the letters white or paint them with edible paint.

Baby Block Cake Toppers

Step 8:

Display the blocks on your chosen cake.

Baby Block Cake Toppers

If you loved this blog, you’ll like these tutorials we’ve added:

You can also see loads more of Victoria’s fabulous tutorials and recipes over on her page on at GoodtoKnow.

Frankenstein Cupcakes

Frankenstein Cupcakes by Victorious Cupcake

I love these Frankenstein Cupcakes by Victorious Cupcakes posted with Good To Know Recipes!

This step by step for your decorative cuppies for this years Halloween Party! They’ll be a hit!

Frankenstein Cupcakes

Equipment

Ingredients 

You can also by white sugarpaste and colour it yourself using either Rainbow Dust Pro-Gels or Sugarflair Paste Colours.

Frankenstein Cupcakes

Step 1: Bake your cupcakes and leave to cool. Using the palette knife, spread the buttercream onto the tops of the cupcakes. Be sure not to spread it too close to the paper or it will make a mess when you put the fondant on the top.

frankenstein_cupcake2

Step 2: Roll your green fondant out to 4mm thick and cut 12 x 68mm circles.

frankenstein_cupcake3

Step 3: Lay the green circles of fondant over the top of the buttercream and smooth the edges with the tips of your fingers.

frankenstein_cupcake4

Step 4: Using the same circle cutter, roll the remainder of the green fondant out and cut a shape for the chins.

frankenstein_cupcake5

Step 5: Place these at the bottom of the cupcakes to make the chin. You can add a dimple if you like.

frankenstein_cupcake6

Step 6: To cut the teeth, roll the white fondant out to 2mm thick and cut tiny squares with your sharp knife

frankenstein_cupcake7

Step 7: Using the water brush, add a dot of water where you would like the teeth to go.

frankenstein_cupcake8

Step 8: For the hair, roll the black fondant out to 2mm thick and cut a long strip, cutting triangle shapes from one side to make the fringe.

frankenstein_cupcake9

Step 9: Stick this to the top of the head using the water brush.

frankenstein_cupcake10

Step 10: For the eyes, use the 13mm and 5mm cutters out of the PME Circle Set, cutting the large circle in white first and then a small black circle for the centre. Stick the black dots to the white and then trim the tops off the eyes to make way for the eyelids. If anything seems to be sticking, give everything a light dust with cornflour

frankenstein_cupcake11

Step 11: To make the eyelids, cut 13mm green circles and cut them in half sticking them to the tops of the eyes, when you add them to the cupcakes.

frankenstein_cupcake12

Step 12: To make the bolts, add a tiny dot of black fondant to the modelling paste and knead together to make grey modelling paste. Using the alphabet cutter, cut the capital letter ‘t’ out for the bolts and leave them to dry for a few minutes. Once dry to touch, give them a little brush with the Silver Rainbow Dust food colour brush and leave them to dry again. Once dry, they will be strong enough to push into the sides of the head. Placing them on a sponge will speed up the drying process.

frankenstein_cupcake13

Step 13: Push the bolts into the sides, add a touch of blossom dust to the cheeks with a soft brush if liked – and your cupcakes are now ready to serve!

Well a huge thank you to our guest blogger Victoria Threader – check out more cool recipes, tutorials and fun tricks on her Facebook Page > HERE

These super cute and grumpy Frankenstein Cupcakes will make the party!

If you like this blog check out:

Beach Themed Cupcakes

Beach Themed Cupcakes by Victorious Cupcakes.

beach_hut13

Our latest guest blogger to join us is the fantastic Victoria Threader from Victorious Cupcakes. Victoria is really well known for her columns and recipes in Good To Know Recipes and we are absolutely delighted to have her join us here too.

This Step by Step will show you how to make these awesome Beach Themed Cupcakes and include instructions and what products you will need to achieve your results. You might have similar products already in your collection that you can improvise with, but in case you need them I have added the links to the list of what’s been used.

beach_hut1

Equipment

beach_hut2

Step 1

Colour 440g of the sugarpaste pale blue, 20g yellow, 10g Royal Blue, 10g Green, 10g Red and leave 10g White.

beach_hut3

Step 2

Roll out the pale blue and, using the double sided circle cutter, cut 12 circles the size of your cupcakes. Cut using vegetable fat to stop the icing sticking to your cutter or work surfaces. Place on a foam mat to dry.

beach_hut4

Step 3

Roll the yellow sugarpaste  out finely and then cut another circle the same size as the original but this time cut the bottom third off it and use this as your sand. Attach with a brush and a little water.

beach_hut5

Step 4

With the remaining yellow cut 12 small circles using the tip of a plain-tipped piping tube. If the sugarpaste gets stuck simply nudge it out with the soft end of the brush. Attach to the cupcake as shown before with a small amount of water.

beach_hut6

Step 5

Roll and cut 1 strip of white and 1 strip of red, 1cm wide. Cut little red and white rectangles, 2cm long for the huts. Apply to the cupcakes.

beach_hut7

Step 6

Once the huts have been arranged on the sand, use a sharp knife to score door marks on the front of the huts.

beach_hut8

Step 7

Use the zig-zag cutter to cut out the roof shape. You can find this cutters in FMM Straight Frill set 5-8. Attach the roofs with a little water.

beach_hut9

Step 8

Cut out the navy icing, using round and scalloped cutters, cut out a small piece to make the water. Stick on, as before.

beach_hut10

Step 9

Roll out green and with a suitable smaller circle cutter, cut out the hills and place them to the side of the huts. Stick on, as before.

beach_hut11

Step 10

Finally use the black edible pen to dot the handles on the door. Then apply to your cupcakes using whatever flavoured buttercream you would like.

beach_hut13

 

That’s it all wrapped up. You can even use some gorgeous red cupcake cases to match the huts on your Beach Themed Cupcakes.

If you enjoyed this step by step tutorial by Victorious Cupcakes check out Victoria’s Facebook Page and her Good To Know Recipe column! 

 

We are now stocking white cupcake display boxes that hold 12 cupcakes. Perfect for transporting these beautiful cupcakes to your nearest and dearest! So don’t forget to pop by our online shop and pay us a visit!

cupcake_box_white_12_single_eBay