Tiny Teddy Bikini Cupcakes_lc.jpg

Teddy Bear Bikini Beach Cupcakes

Vanilla and lemon flavoured cupcakes with buttercream frosting, topped with lemon jell-o, teddy bear cookies with bikinis and a cocktail umbrella.


  • Cupcakes
  • 430g - 3 1/2 cups plain (all-purpose) flour
  • 265g - 1 1/4 cups caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 125g – 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 375ml - 1 1/2 cups full-cream (whole) milk
  • 125ml – 1/2 cup vegetable oil
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 drop teal food gel
  • 2 drops blue food gel
  • 1 tsp lemon flavouring
  • Frosting
  • 250g - 1 cup unsalted butter, softened
  • 250g - 2 cups icing (confectioners’) sugar
  • 2–4 tsp vanilla extract
  • 1 tsp lemon flavouring
  • 2 drops blue food gel
  • Decorations
  • 20 tiny teddies
  • 1 cup crushed graham crackers
  • 20 cocktail umbrellas
  • Royal Icing
  • 30g egg whites (pasteurized) (1 egg)
  • 155g - 1 cups sifted icing (confectioners’) sugar, sifted
  • 2 drops pink food gel
  • Jell-O
  • 1 tbsp powdered gelatin + 1 cup cold water
  • 1 cup boiling water
  • 1 cup sugar
  • 1 tsp lemon flavouring
  • 1 drop blue food gel


  1. Jell-O
  2. Add the powdered gelatin and cold water to a large mixing bowl and mix. Set aside to rest for 5 minutes.
  3. Add the boiling water and sugar to a separate mixing bowl and mix until sugar dissolves. Add the gelatin, food gel and lemon flavouring and mix to combine. Allow to set in the fridge for 3 hours then use a fork to crush right before adding to the cupcake.
  4. Cupcakes
  5. Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with white cupcake liners.
  6. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  7. Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  8. Add the eggs, milk, oil, lemon flavouring and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
  9. Split the batter into two separate bowls. Colour one teal and the other blue using food gel colourings. Use a spoon to mix until evenly combined.
  10. Add each coloured batter to two separate piping bags and pipe squiggles of batter into your cupcake tin filling them up 3/4 of the way. Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  11. Frosting
  12. 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.
  13. 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.
  14. 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…)
  15. 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. Add the lemon flavouring and blue food gel and mix until evenly coloured.
  16. Royal Icing
  17. Place egg white and icing sugar in large mixing bowl of a stand mixer. Using the whisk attachment, mix on low speed until mixture comes together. Continue mixing until mixture is smooth and uniform. You may need to scrape down the bowl to make sure everything gets mixed in properly.
  18. Colour the royal icing by adding pink food gel and mixing with a spoon. Fit the end of a piping bag with a Wilton #2 piping tip.
  19. Pipe bikini decorations on your tiny teddies as shown in the video and let them dry for a couple hours.
  20. Assembly
  21. Fit the end of a piping bag with a large round tip and pipe a flat swirl on top of each cupcake.
  22. Dip one side of the frosting in the crushed graham crackers.
  23. Use a small offset spatula to flatten off the other side of the frosting and add crushed jell-0.
  24. Add your tiny teddy in your sand or jelly sea and then finish with a cocktail umbrella on top!
  25. Notes
  26. Cupcakes can be stored in an airtight container for up to three days without decorations. I’d recommend decorating the day you’ll serve them.