Sylvia's birthday party one of the first activities that we decided upon was cupcake decorating. Sylvia was very excited about it. I was pretty happy at the idea of using some of the sprinkles and tubes of icing that lingered in the pantry. I love the look of the stuff but am less keen to eat it which creates a dilemma when decorating cakes.
Unfortunately the muffin cups were rather large and I only made 8 rather than 12 that the recipe promised. They were rather large for little girls to eat and I would have preferred one or two spare cupcakes in case of accidents. At least they were easy to handle and gave plenty of scope for decoration.
It was quite windy but Kerin showed me how to secure the tablecloth with a twist of the cloth and a peg at each corner. My parents also helped by bringing over one of their trestle tables.
castle cake, though I made the
mistake of adding a little milk because it was so thick and it curdled.
I coloured one lot pink and another yellow. I may have well not have
bothered with the yellow.
I used cupcake papers to give each child a paper with a few spoonfuls of icing and a paper for them to choose some sprinkles and lollies. This was to stop them loading up all the lollies or sprinkles. Each child also had a spreader - they are quite short blunt knifes for butter and dips. They were easier for kids to handle and don't flip over like longer bread and butter knifes.
Alphabakes blog event. This month the theme is the letter S (for sprinkles). I am also sending them to Eat Your Veg (and Bangers and Mash) for the March Family Foodies event: Let's Get Baking.
More fun cupcake decorations on Green Gourmet Giraffe:
Animal cupcakes: chicks, pigs, frogs and mice
Jelly bean flower cupcakes
Owl and spider cupcakes
St Patrick's day cupcakes (with chocolate coins)
Makes 8 to 12
3/4 cup sugar
1 tsp vanilla extract
1 cup milk
2 cups self-raising flour
Cream butter and sugar. Add eggs and vanilla. Beat until smooth. Fold in half the milk and half the flour and then repeat with remaining milk and flour. Spoon into pattypan cups or a greased pattypan (or muffin or cupcake) tray. Bake for 12 to 15 minutes or until golden brown and a skewer inserted in the middle comes out clean.
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