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

  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt.
  3. 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.
  4. Next, add milk, eggs, yogurt, oil, and vanilla extract in a large jug and whisk well.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible.
  6. Once all wet ingredients have been added, add white, green, and blue food dye to batter.
  7. Scrape down the bowl and mix for another 20 seconds or until mixture is evenly colored.
  8. 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).
  9. Bake for 20-25 min or until a toothpick inserted comes out clean.
  10. Allow them to cool completely on a wire cooling rack before frosting.
  11. To finish cupcakes, core the center and fill with lucky charm cereal.
  12. Pipe some ganache around the side sides of the cupcake and stick lucky charm marshmallows to it.
  13. Place a scoop of ice cream frosting on top.
  14. Drizzle some ganache on top of the ice cream frosting.
  15. Pipe a blob of vanilla frosting on top and finish off with a cherry on top!

Ganache

  1. Add all ingredients into a microwave-safe bowl and microwave for 20 seconds at a time mixing each time until smooth.
  2. Transfer to a piping or zip lock bag.

Frosting

  1. Mix half the frosting with pink food dye and essence and mix until well combined.
  2. Add white frosting to a piping bag and add pink food dye to another piping bag.
  3. Frost the two colors in worms on top of each other alternating between the two.
  4. Shake the bowl up and down to get rid of any air bubbles.
  5. Place the bowl in the fridge for 30 min.
  6. To scoop the frosting out use a large ice cream scoop to scoop frosting out.
  7. Place on top of cupcake when ready to decorate.

Mini Cones

  1. Use a serrated knife to carefully cut cones into smaller cones.
  2. Fit the end of a piping bag with a small star tip and frost frosting on top and add a heart sprinkle on top.
  3. Sprinkle sprinkles on top and chill.