Baking was one of the first things that I learned as a child. My mother would make my birthday cakes and treats for parties so that I didn’t feel left out. One of my favourites was a classic butterfly cupcake. A simple vanilla cupcake where you cut the top off and in half then apply the icing to the cupcake before sticking the pieces in the icing to create wings. That was very 90’s though, the new trend is surprise cakes. Thankfully, my plain vanilla cupcake recipe is the perfect blank canvas. You can use it to create those butterfly cupcakes or to create the funfetti surprise cupcakes that are popular today.
I created these to share with friends at our new years eve celebrations. Aside from birthday parties, I think they’d be a lovely treat to give your special someone for Valentines Day. The trick to get a light and airy cupcake is to fold the flour in after the other ingredients are mixed. This prevents the batter from being overworked and the cupcakes dense.
They are extremely simple and for frosting I just added a few drops of gluten free gel food colouring to the betty crocker vanilla icing, then dusted it with edible gold dust. If you want to add this whimsy to the cupcakes, ensure that you check the ingredients. When considering what sprinkles you will add to the cupcake batter make sure you choose bright and decently sized ones. Those with light or natural colour will fade when baked. If they are too small, you will lose them in the mixture.
I hope that this simple yet fun cupcake helps you at your next celebration or as a Valentines day treat. Biting into one of these cupcakes to find a colourful array of sprinkles definitely brightens my day.
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Until Next Time;
Ashlee; The Aussie Coeliac.