• 12servings
  • 20minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 120 g self-raising flour

  2. 145 g golden caster sugar

  3. 40 g butter , at room temperature

  4. 120 ml whole milk

  5. 1 large egg

  6. 225 g butter

  7. 400 g icing sugar , sifted

  8. 1/2 tsp vanilla extract

  9. few drops blue food colouring

  10. 1/2 bag of Haribo sweets , to decorate

Instructions Jump to Ingredients ↑

  1. For the sponge: preheat the oven to 180C/160C fan/gas 4 and line a 12-hole tin with cupcake paper cases. Tip the flour, sugar and butter into a food processor and blitz on a slow speed for one minute, until you achieve a sandy consistency.

  2. Gradually pour in half of the milk and beat until just incorporated. Don’t worry if it looks a little messy at this stage – it will come together! In a separate bowl, whisk the remaining milk together with the egg. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go.

  3. Divide the mixture between the 12 paper cases, filling each one up two-thirds full. Bake in the preheated oven for 20 minutes or until the golden sponge bounces back when prodded with a finger. Leave to cool on a wire rack while you make the frosting.

  4. For the frosting: Tip the butter and icing sugar into a food processor and beat until well combined. Add the vanilla extract and food colouring then beat again for a couple of minutes until light and fluffy.

  5. When the sponges have cooled completely, carefully spoon a third of the frosting into a piping bag and use it to decorate the first four cupcakes. Repeat until you have finished them all. Alternatively, just use a palette knife to spread about 2 tbsp of frosting onto each cupcake.

  6. Decorate with Haribo sweets before the frosting has time to set.


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