Colourful little sweetie cupcakes. These have little pieces of jelly bean inside for a sticky surprise! With a swirl of colour edged butter cream they are hard to resist but will be a rewarding team effort.
Preparation time: 40 mins Baking time: 12-15 mins
Ingredients | Makes 10-12 small cupcakesFor the cakes:
- 150g jelly beans (a third of these will go on the top as decoration)
- A little flour for dusting
- 120g caster sugar
- 120g soft butter
- 2 eggs
- 120g self raising flour
- 1 tsp vanilla extract
- 150g soft butter
- 450g sieved icing sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Coloured food gel
- Preheat oven to 170˚C/150˚C fan/gas mark 3. Layout 12 cupcake cases in a muffin tray.
- Take two thirds of the jelly beans (about 100g) and cut each into 3. Place these in a small bowl with about a tablespoon of flour and mix. The jelly beans do sink to the bottom of the cakes and this can help prevent them all sinking.
- Beat together the sugar and butter until light and fluffy. Add the eggs, flour and vanilla and beat again until combined and creamy. Stir through the cut up jelly beans and then divide the mix between cases. Bake for 12-15 mins until they are firm to the touch. Allow to cool.
- To make the icing, beat the icing sugar, butter and vanilla together until light and fluffy.
- Decide how many colours you will be using and lay out a bag for each. Place the nozzle in the bag. Using the end of a teaspoon or something similar, dip into the colour gel and take a small amount and place it inside on the plastic of the piping bag, near to the nozzle. Remove the spoon then close the bag flat again. The next bit is fun! Place the gelled piping bag between the palms of your hands and move your hands a bit like you are rubbing them together when you’re cold. This will move the gel colour all around the inside of the bag.
- Next load in some of the butter cream icing. If you are using 3 colours use 1/3, if you are using 2 colours use 1/2 etc. Push down the icing so it goes down to the nozzle end and twist the end of the bag shut.
- Squeeze out a little of the icing over your butter cream bowl until the colour starts to appear. Then start to ice the cakes. The icing will then have an edging of colour. Each cake will look slightly different which is brilliant! To create a swirl with a centre peak, start at the outside and follow the circle of the cake gradually working inwards, adding an extra twirl of icing to the centre and pulling up when you finish. Decorate with the left over jelly beans.