I've got a heck of a sweet tooth. I mean, obviously I also have a heck of a savoury tooth, and essentially just have very food-friendly teeth in general, but I do really love sweets. And it's totally genetic. When I was little my parents tried to say I was only allowed sweets on Saturday afternoons after ballet class... But I don't think that lasted very long! We've always had a drawer full of sweets in our house free to dip in & out of, and they're an integral part of family days spent lazing in front of the fire watching The Hobbit. Plus, whenever I'm having a bad day at university, the sweet shop is always the first place I head to.
At Christmas, sweets become even more important - because they're everywhere! So for those of you with an authentic sweet tooth, these sweet shop cupcakes are ideal at this time of year. And, since Christmas really is all about the little ones, they're perfect for them too - though that said, I took these into work today & the grown ups loved them! It's basically just a super light & fluffy fairy cake recipe which I've been using for years & which has never failed me, topped with a classic buttercream icing adorned with sweets. I chopped up some strawberry laces to make the red strands, then stuck on some gummy teeth & lips and some sugared fruit pastilles. But obviously, use whatever you'd like! This is the time to indulge in all your favourite sugary sweets to transport you back to childhood; to when Christmas really was the most wonderful time of year. Enjoy!
To make 12 cupcakes, you will need:
- 110g self raising flour.
- 110g caster sugar.
- 110g unsalted butter.
- 1 teaspoon of baking powder.
- 2 eggs.
- A drop of vanilla essence.
To make enough buttercream icing, you will need:
- 140g softened butter.
- 280g icing sugar.
- 1-2 tablespoons of milk.
- A drop of vanilla essence.
1. Preheat the oven to 160 degrees C.
2. In a large mixing bowl, sift together the flour and baking powder.
3. Add in the rest of the ingredients, and whisk together with an electric whisk until fully mixed.
4. Line a cupcake tray with paper cases.
5. Fill the cases with the mixture until the cases are roughly two thirds full.
6. Bake for 10 minutes, or until golden brown in colour, whilst you get on with the buttercream icing.
7. To make the buttercream icing, simply mix everything together in a large bowl with your electric whisk. To prevent the icing sugar from flying everywhere, loosely drap a tea towel over half of the bowl and mix blindly for a little while until it's semi-blended. However, getting your clothes covered with at least a little bit of icing sugar is pretty much inevitable in this endeavour!
Wait until the cakes are fully cooled before icing or else the buttercream will melt, and then decorate with all your favourite sweets.
Only 6 more sleeps!