Name: Magical Sweetshop Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 115 g/4 oz/½ cup butter; 115 g/4 oz/generous ½ cup caster (superfine) sugar; coloured sugar sprinkles or edible glitter; 12 small candy canes or whirly lollipops; 5 ml/1 tsp vanilla extract; gel or paste food colouring, pink; 2 eggs, lightly beaten; 225 g/8 oz/2 cups icing (confectioners’) sugar, sifted; 5-10 ml/1-2 tsp milk; 115 g/4 oz/½ cup butter, softened; 15-30 ml/1-2 tbsp milk; 115 g/4 oz/1 cup self-raising (self-rising) flour, sifted

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

Bite into these cupcakes and you will find pretty pink-and-white marbled sponge. Be bold with the pink colouring — the effect is always less than you expect when the cakes are cooked. Choose a selection of your favourite old-fashioned sweets to decorate — jellies, candy-coated chocolates, sherbets — and top with a lollipop or candy cane.