429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
4 drops Americolor white food dye
2 drops turquoise food dye
x20 waffle ice cream cones
20 maraschino cherries
pink wafers cut into small triangles
20 heart sprinkles
lucky charm cereal
1 batch fluffy vanilla buttercream frosting
1 tsp raspberry or strawberry essence (optional)
3 drops pink food gel
300g white chocolate
50g turquoise chocolate
100ml thickened cream
To make 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.
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 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 coloured.
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 prepare 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 colours 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 Ice Cream 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.
To finish cupcake, core the centre 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!
STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
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: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes typically bake on a lower temp and for a little longer than regular cupcake recipes. That’s what helps get that gorgeous even dome shape on top. The cupcakes don’t dry out. Bake your cupcakes for 25 min. If you insert a skewer and it comes out with wet batter, bake for an extra 5 min until a skewer inserted into the centre comes out with moist crumbs.
HALVING THE RECIPE: You can halve this recipe by halving all the ingredients.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)
Small star tip piping tip