Sherbert Bomb 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

1 tsp strawberry flavouring

3 drops pink food gel

3 drops orange food gel



1 batch American buttercream

2 drops blue food gel


Chocolate Spheres

400g white chocolate

150g pink chocolate melts

150g orange chocolate melts

300g sherbet powder



Assorted sprinkles, majority green and blue sprinkles.


Makes 20

Level: Medium

Chocolate Spheres

To prepare the chocolate spheres, begin by melting the chocolate and candy melts.


Dip a teaspoon into the pink candy melts and splatter them onto a Small sphere moulds. The name of the one I’m using is ‘Martellato Polycarbonate Chocolate Mold Half-Sphere 50mm, 8 Cavities’ The splatter it with the orange candy melts. Place in the fridge to chill for 30 minutes.


Fill each cavity with melted white chocolate. Give the mold a gentle tap on your work surface and then turn over onto a baking tray to remove excess chocolate.  Chill for 30 minutes.


Fill half the spheres with sherbet powder. Place the other half on a warm fry pan to slightly melt the sphere and place on top of the sherbet filled sphere. Use your finger to wipe away the excess melted chocolate. Place in the fridge until ready to use.



2 batches American buttercream frosting or Swiss meringue buttercream frosting



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, strawberry 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.


Split the batter into two mixing bowls. Split one half of the batter into two bowls. Colour one with pink food gel and the other ¼ with orange food gel. Mix each one until well combined.


Add the pink and orange batter into two separate piping bags. Drizzle each colour into the cupcake liners. Scoop the white batter into the cupcake liners, filling them up 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.


To prepare the frosting, add blue food gel to the frosting and mix until well combined.


Fit the end of a piping bag with a large round tip and frost a bulb of frosting on top of each cupcake. Roll the frosting around in the sprinkles and coat well. Finish by placing the chocolate sphere on top.






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 moulds: Martellato Polycarbonate Chocolate Mold Half-Sphere 50mm, 8 Cavities

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