I have seen a few images of these cakes or cupcakes around since joining Pinterest a while ago and thought they look amazing and delicious and would be great for birthday parties – bit of frivolous fun.
Zachie’s birthday was earlier in the week and when I was thinking about what we’d have at the party I asked him what he’d like and he went through a list of his favourite foods, cheese & chutney sandwiches, cucumber, carrots etc and cakes, red, blue, yellow, green and so on. Now while I am a bit of a whizz in the kitchen I wasn’t about to make a cake in every colour of the rainbow which is where the 100′s & 1000′s cupcakes came into play. I’d already decided on the chocolate cake for his actual birthday cake and thought I need to find a recipe for cup cakes.
The hunt began – Google has lots of ideas, but they all seem to use a packet mix and that is so far from my style it’s not funny! I then found Sweet Peony Blog who had a recipe for home made cup cakes – which looked like it would for the most part work, so we had a trial run and Voila! They’re delicious, I doubled the quantity for the party as I wanted 24 cakes and when I tried it intially I got 12 fairly perfect little cakes, I topped them with Vanilla Buttercream Icing as she suggests, but it was way too sickly sweet even for my taste buds. I have iced my cupcakes with a Lemon cream cheese icing which was perfect with just the right amount of sweetness without going over the top. Below is the recipe which I doubled to make 24 cupcakes you can halve it if you only want 12.
You will need:
450g or 3 cups plain flour
2 teaspoon baking powder
210g or 1 cup butter
450 g or 2 cup sugar
3 tsp vanilla extract
175ml or 2/3 cup milk
1/2 cup 100′s & 1000′s
Pre heat your oven to 180 degrees celsius or 350 farenheit & line a 12 cupcake tin with patty pans or cupcake liners.
Cream the butter, sugar & vanilla until it’s light & fluffy and the sugar is completely dissolved. Add the eggs one at a time ensuring that you beat well after each addition, Sift the flour & baking powder over the butter mixture and as you start to mix this slowly pour the milk in and beat well to combine, remove the beaters, scrap off the excess and very gently fold in the 100′s & 1000′s – you need to do this carefully as you don’t want the dye from the sprinkles to come off, if this happens they will taste great, but you will end up with the cupcakes being a funny colour.
Divide the mixture evenly between each cupcake in the tins & bake until golden or a toothpick comes out clean. Remove from the oven and allow to cook for 5 mins in the tin before moving to a cooling rack.
For the Icing you will need:
125 g Butter softened
125g Cream Cheese, softened
1 1/2 cups of pure icing sugar, sifted
Juice of 1 lemon
100′s & 1000′s for the tops.
Cream the butter, cream cheese and sifted icing sugar together, add 1/2 the lemon juice and check the consistency, if it’s really thick still you can add some more lemon juice, if you feel that you have added a bit too much lemon juice and the icing is too runny, you can add another 1/2 a cup of icing sugar. You can also refrigerate the icing for 20 mins or so so it thickens up again.
Spread the icing over the cupcakes with a pallet knife and decorate with the 100′s & 1000′s.