FOOD
Sundae Funday Cupcakes
The key to making cupcakes ever more fun is lots of colors and a scoop of ice cream on top!
FOOD
Sundae Funday Cupcakes
The key to making cupcakes ever more fun is lots of colors and a scoop of ice cream on top!
Ingredients
Sundae Funday Cupcakes
- 429 grams all-purpose flour
- 265 grams caster (superfine) sugar
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 375 milliliters of milk
- 125 milliliters vegetable oil
- 125 grams unsalted butter, softened
- 2 tablespoons Greek yogurt (can substitute with sour cream)
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 drops Americolor white food dye
- 2 drops turquoise food dye
- 20 maraschino cherries
- Pink wafers cut into small triangles
- Lucky charm cereal
Ganache
- 300 grams white chocolate
- 50 grams turquoise chocolate
- 100 milliliters thickened cream
Frosting
- 1 batch fluffy vanilla buttercream frosting
- 1 teaspoon raspberry or strawberry essence (optional)
- 3 drops pink food gel
Mini Cones
- 20 waffle ice cream cones
- 20 heart sprinkles
- Colored sprinkles
Steps
Sundae Funday Cupcakes
- Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt.
- Turn mixer on low speed and allow it to mix for a couple of minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand-like texture.
- Next, add milk, eggs, yogurt, oil, and vanilla extract in a large jug and whisk well.
- Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible.
- Once all wet ingredients have been added, add white, green, and blue food dye to batter.
- Scrape down the bowl and mix for another 20 seconds or until mixture is evenly colored.
- Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
- Bake for 20-25 min or until a toothpick inserted comes out clean.
- Allow them to cool completely on a wire cooling rack before frosting.
- To finish cupcakes, core the center and fill with lucky charm cereal.
- Pipe some ganache around the side sides of the cupcake and stick lucky charm marshmallows to it.
- Place a scoop of ice cream frosting on top.
- Drizzle some ganache on top of the ice cream frosting.
- Pipe a blob of vanilla frosting on top and finish off with a cherry on top!
Ganache
- Add all ingredients into a microwave-safe bowl and microwave for 20 seconds at a time mixing each time until smooth.
- Transfer to a piping or zip lock bag.
Frosting
- Mix half the frosting with pink food dye and essence and mix until well combined.
- Add white frosting to a piping bag and add pink food dye to another piping bag.
- Frost the two colors in worms on top of each other alternating between the two.
- Shake the bowl up and down to get rid of any air bubbles.
- Place the bowl in the fridge for 30 min.
- To scoop the frosting out use a large ice cream scoop to scoop frosting out.
- Place on top of cupcake when ready to decorate.
Mini Cones
- Use a serrated knife to carefully cut cones into smaller cones.
- Fit the end of a piping bag with a small star tip and frost frosting on top and add a heart sprinkle on top.
- Sprinkle sprinkles on top and chill.