Using my brilliant Norwegian "formkake" recipe for the light sponge underneath, I decorated the cupcakes with butter icing and multi-coloured sweets. I had a lot of fun separating the sweets into colours, using smarties, wine gums etc.
Ingredients
250g caster sugar
1 tsp vanilla sugar
3 eggs
250g self-raising flour
75g melted butter
150 ml milk
for decoration
175g icing sugar
75g butter
coloured sweets!
Method
Heat oven to 180 degrees. Prepare cake cases in trays. Melt butter and set aside. Separate sweets into piles by colour.
Whisk the eggs, sugar & vanilla sugar till they are light and airy.
Add the flour bit by bit. Finally add the milk and melted butter and mix well.
Spoon into the cake cases and bake for ca. 10 minutes till golden.
Meanwhile... whisk the butter till soft and add the icing sugar little by little. Keep whisking till it goes white and fluffy. Remove the cakes from the oven and once cool, ice them and cover them in the little sweets!
Ingredients
250g caster sugar
1 tsp vanilla sugar
3 eggs
250g self-raising flour
75g melted butter
150 ml milk
for decoration
175g icing sugar
75g butter
coloured sweets!
Method
Heat oven to 180 degrees. Prepare cake cases in trays. Melt butter and set aside. Separate sweets into piles by colour.
Whisk the eggs, sugar & vanilla sugar till they are light and airy.
Add the flour bit by bit. Finally add the milk and melted butter and mix well.
Spoon into the cake cases and bake for ca. 10 minutes till golden.
Meanwhile... whisk the butter till soft and add the icing sugar little by little. Keep whisking till it goes white and fluffy. Remove the cakes from the oven and once cool, ice them and cover them in the little sweets!
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