In celebration of National Cupcake Week (15-27 September), home improvement specialist Betta Living is giving some amazing prizes to two of its favourite creative cupcake makers – and it could be you!
If you’ve got a blog, Betta Living want to see you post your most creative cupcake recipe. There’s £750 worth of high street shopping vouchers up for grabs for the most creative entry, as well as £250 of vouchers to one lucky runner-up.
To enter, simply blog a super creative cupcake recipe of your own invention, include some pics and be sure to mention the Betta Living competition. Then share on Twitter with #bettabakeoff and to be absolutely sure they get your fab entry, you should also email email@example.com, including the URL of your blog post no later than Monday 15th September 2014.
The competition will be judged by Sarah Wilson-Gibbons, Director of Hey Little Cupcake, who will be looking for the most creative cupcake along with an excellent choice of ingredients to make the perfect Betta Living cupcake.
You can read more about how to enter as well as view the full terms here. Good luck!
In the meantime, Betta Living challenged me to share my own recipe, inspired by the prompt to get creative with cupcakes and here’s what I came up with…
Miniature three tier birthday cupcakes
When racking my brains for inspiration, I recalled seeing the contestants on Great British Bake Off using a cutter to get rounds for mini cakes, and also recalled a nifty idea Misplaced Brit had of using Swiss roll style-sponge to create cake layers in minutes. Those two ideas come together for these super cute birthday cupcakes.
This recipe uses fast baking fatless sponge, flavoured in three layers with strawberry, mint and lime, sandwiched and covered with vanilla buttercream and then rolled carefully in sprinkles for 12 cupcakes sporting a dazzling effect.
What fun! Here’s how to make them.
For the sponges:
- 12 large eggs
- 515g caster sugar
- 450g flour
- 3 drops of lime essence
- 3 drops of mint essence
- 3 drops strawberry essence
- 1/3 tsp red gel colouring
- 1/3 tsp green gel colouring
- 1/3 tsp blue gel colouring
- Swiss roll tin
- Greaseproof paper
- An unfluted cookie cutter
For the vanilla frosting:
- 750g icing sugar
- 250g slightly salted butter
- 1 tsp vanilla essence
- 200g assorted cake sprinkles (I use violet sugar on four, pastel sugar hearts on four, and a mix of popping candy and white/pink sugar pearls on the final four)
- Preheat the oven to 200C (180C fan assisted)
- Grease and line the Swiss roll tin
- Whisk the eggs and sugar together until very frothy and pale – it will more than double in size
- Divide the mixture into three bowls. Whisk the lime and blue colouring into the first bowl, the red and strawberry into the second and the green and mint into the third
- Fold 1/3 of the flour into the first bowl carefully with a metal spoon so as not to knock out the air, then pour into the Swiss roll tray, level off and bake for 6-8 minutes until firm, then turn out onto a wire rack to cool, peeling off the backing paper
- Rinse the tray under cold water. Dry, grease and line again, then fold the next 1/3 of flour into the next bowl of egg mix and repeat the process until all three sponges are cooked
- Place each sponge on a board and cut out twelve rounds. I found it helps to have a nice sharp cutter and go slowly, twisting back and forth very gently. If yours start to crumble, try just using the cutter as a guide and slicing round with a sharp knife. Put them in the fridge to firm up a little while you make the frosting
- Beat the icing sugar, milk and butter together, slowly at first, until combined, then keep beating at a faster speed until it almost doubles in size and becomes fluffy and pale
- Assemble the cakes with a little frosting between each layer, then use a palette knife or broad butter knife to cover the top and sides of each cake with frosting as neatly and sparingly as you can
- On a plate, spread out the sprinkles you’re going to use and carefully roll each cake in them, turning upside down to cover the top, then place straight back on the board to set a little
- You’re done!
And that’s it. The fact that there’s no butter in the sponge means it takes the colour on without too much yellowness and you could do any colour and flavour combination you like.
Let me know if you try them and if you love to bake and blog, don’t forget to enter Betta Livings Creative Cupcake Competition.
This post is brought to you in association with Betta Living.