Mystic Moon Cupcakes



430g (15 oz) plain (all-purpose) flour

265 g (91/2 oz) caster (superfine) sugar

3 teaspoons baking powder

1/2 teaspoon fine salt

125 g (41/2 oz/1/2 cup) unsalted butter, softened

2 large eggs

375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk

125 ml (4 fl oz/1/2 cup) vegetable oil

2 tablespoons Greek yoghurt (or sour cream)

1 teaspoon vanilla extract or vanilla bean paste

5 drops purple food gel + 5 drops pink food gel

5 drops teal food gel

5 drops yellow food gel

1 tsp banana flavouring

1 tsp grape flavouring

1 tsp bubblegum flavouring


Bubblegum Cake Pops

215g flour

1 1/2 tsp baking powder

132g sugar

187ml milk

65ml oil

60g butter

1tbsp yogurt

1 egg

1/2 tsp vanilla extract

1 tsp bubblegum flavouring

5 drops teal food gel

5 tbsp vanilla buttercream frosting


Bubblegum Spheres

500g white chocolate

4 drops pink candy food gel (this is different to regular food gel)



Silver star sprinkles (got mine from FancySprinkles)

Star sprinkles

½ cup sherbet powder



2 batches American buttercream frosting

5 drops purple food gel + 5 drops pink food gel

5 drops teal food gel

5 drops yellow food gel

1 tsp banana flavouring

1 tsp grape flavouring

1 tsp bubblegum flavouring


Makes 20 Cupcakes

Level: Medium


Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.

Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.


Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.


Add the eggs, milk, oil, yoghurt 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. It’s at this point that you can add any flavourings or food-gel colourings to the batter.


Split the batter into three separate bowls. To make the grape batter add the grape flavouring, purple and pink food gel. Mix until well combined. To make the banana batter add the yellow food gel and banana flavouring. To make the Bubblegum batter add the bubblegum flavouring and teal food gel.


Add the three batters to separate piping bags and snip off a small piece of each one. Pipe squiggles of each one into your cupcake tin lined with white cupcake liners until they’re filled about ¾ 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.


Bubblegum Spheres

Add the white chocolate to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Add the pink candy colour food gel and mix until well combined. Please note: the food gel used for this part of the recipe is not regular food gel. This is one is specifically used to colour chocolate.


For the next step you’ll need a sphere mold. You can use a hard plastic one or a silicone one. The one I used is a Polycarbonate Half-Sphere Chocolate Mold Half-Sphere measuring 50mm with 8 Cavities. Pour the melted pink chocolate into the mold filling each cavity up full. Then give the mold a gentle wiggle to help any air bubbles rise to the top.


Turn the mold upside down onto a baking tray and let the excess chocolate drip out of the mold. Then use a cake scraper to scrape away excess chocolate from the top of the mold.


Chill in the fridge for 40 minutes. The chocolate half spheres should come out very easily from the molds once chilled. To complete the molds add one half of the chocolate mold onto a small round cookie cutter. Add about 1 ½ tsp of cake pop into the sphere and then add some melted chocolate around the top of the chocolate. Place another half sphere on top and use your finger to go around the sphere to wipe away excess chocolate. Repeat to make all 15 spheres. Chill in the fridge until ready to use.


To prepare the frosting, split it into three separate bowls. To make the grape frosting add the grape flavouring, purple and pink food gel. Mix until well combined. To make the banana frosting add the yellow food gel and banana flavouring. To make the Bubblegum frosting add the bubblegum flavouring and teal food gel.


Add the three frostings into three separate piping bags. Snip off a small bit of the end and pipe lines of the frosting next to each other on a large piece of plastic wrap. Once you’ve piped about 15 lines roll the plastic wrap up into a log. Snip off one end with scissors and place the snipped end into a large piping bag fitted with a Wilton 6B piping tip.


Core the centre of each cupcake and fill with sprinkles and sherbet powder.

Pipe a double donut swirl of frosting on each cupcakes. Sprinkle with silver star sprinkles and then carefully place the bubblegum sphere on top. It’s important that you make sure the frosting is fairly stiff before you add the frosting on top. If your frosting is soft, place the frosted cupcakes in the fridge for 20 minutes before you place the spheres on top. If it’s a warm day, keep the cupcakes refrigerate and thaw 20 minutes before you serve them.


Bubblegum Cake Pops

To make the bubblegum cake pop cake follow the same process as the cupcakes. Replace the food flavourings and food gels with the bubblegum flavouring and teal food gel.

Add the batter into a 9x9 inch cake tin lined with baking paper and bake for 40 minutes on 140C.

Once baked and completely cooled, crumble the cake using clean hands into a large mixing bowl. Add the frosting and mix until well combined. The cake should form a ball when you bunch it up in your hands and roll it.





STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.


EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.


OVEN TEMPERATURE: Each oven is different. Some are old, some are new. Some ovens can be hotter on the inside than the temp you set your oven at. If you find your cupcakes, cakes or macarons are browning or cracking, turn the oven temp down 10C. A handy trick is to get an oven thermometer which sits inside the oven and will give you an accurate temperature reading. They’re inexpensive and can be purchased online or at your local kitchen supply store. And always bake in the centre rack of the oven for best results!


BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 40 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.



Large mixing bowls


Magic Whisk for wet ingredients

Kitchen Scales

Stand mixer (or hand mixer)

Wire rack

Frosting bag


Measuring spoons

Cupcake baking tin

Paper liners

Ice cream scoop (optional)

Small sphere molds: Martellato Polycarbonate Chocolate Mold Half-Sphere 50mm, 8 Cavities


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