- 70g yellow fondant
- 50g orange fondant
- 150g white fondant
- 20g red fondant
- 10g blue fondant
- 175g (1 ¼ cups) plain (all-purpose) flour
- 225g (1 ¼ cups) caster (superfine) sugar
- 50g (¼ cup) cocoa powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp fine salt
- 175g (¾ cups) unsalted butter, softened
- 2 large eggs, at room temperature
- 175 ml (¾ cups) full-cream (whole) milk
- 500g - 2 cups unsalted butter, softened
- 500g - 4 cups icing (confectioners’) sugar
- 2–4 tsp vanilla extract or vanilla bean paste
- 2 tbsp full-cream (whole) milk (at room temperature) (optional, but recommended)
- 3 drops pink food gel
- 3 drops purple food gel
- Assorted star sprinkles
- To make the spaceships, I used a carrot cookie cutter. You can use something with a similar shape an achieve the same result. You also want to make these the day before you put them on your cupcakes to give them time to dry.
- Begin by making the orange and yellow marble flames part of the spaceship! Mix and twist equal parts of the orange and yellow fondant together about 10 times. Then dust your workbench with corn starch and use a fondant roller or wooden roller (dusted well with corn starch) to roll out the fondant to 2mm.
- Use the cookie cutter to cut out 12 shapes. Use a knife to even off the bottom. We only need the leafy part of the shape. Set aside.
- Next roll out some white fondant. Cut out 24 carrot shapes. Set 12 aside. We’re going to use the other 12 to make the spaceship wings as shown in the video.
- Roll out some yellow fondant a large round cookie cutter to cut out 12 leaf shapes.
- Roll out some red fondant and use the carrot cookie cutter to cut out 12 shapes. Use a small round cookie cutter to cut the tip off each one. That will be the tip of your spaceship.
- Lastly roll out tiny pieces of blue fondant. You’ll need 24 of those for the spaceship windows.
- Ok! We’re ready to put everything together. Lightly brush the leafy section of a white carrot piece with water. Add the marbled flames on top.
- Next, add two little dabs of water where the windows will go and add the blue fondant pieces on top. Brush the top with water and place the red fondant shape on top, next brush the middle of the marbled flames and add the yellow leaf on top.
- Lightly brush some water on the back of the fondant ship and add the wings.
- Let the spaceships dry for 24 hours.
- Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F).
- Line a cupcake tin with purple cupcake liners. Any colour will do, but I wanted to team with the theme.
- Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.
- Next, add the softened butter and continue mixing on low speed until the mixture reaches a crumbly, sand-like texture.
- Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
- Fill each liner just below three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly.
- Bake for 40–50 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- Before you begin, it’s really important to make sure the butter is soft enough. Some people keep their butter out of the fridge, others chill it. Even if you keep it out, it may not be soft enough. You want your butter to be soft enough so that when you stick your finger in it, it glides in, but not without a little bit of resistance. The best way to get it too that softness is to place your butter on a microwave safe plate, microwave for 10 seconds at a time, testing the softness each time. If it needs longer than 10 seconds, turn the butter over and repeat until it’s ready.
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large.
- Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
- Stop your mixer and scrape down the side of the bowl using a spatula. Add the icing sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
- Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again.
- If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed.
- Add pink and purple food gel and mix until evenly coloured.
- Fit the end of a piping bag with a Wilton 8B piping tip and fill the bag with frosting.
- Pipe each cupcake with a swirl of frosting, then sprinkle with star sprinkles.
- Finish by placing your dried spaceship on top.