• 400g all-purpose flour

  • 1 tsp cocoa powder

  • 320g caster sugar

  • 2 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 190ml vegetable oil

  • 3 eggs

  • 300ml buttermilk

  • 5 drops of gel coloring

  • 2 tsp vanilla extract

  • Non toxic glitter stars

  • White star sprinkles

  • Silver pearl sprinkles

  • Blue non toxic glitter sprinkles

  • 1 batch of fluffy vanilla buttercream frosting

  • 4 drops deep pink food gel

  • 4 drops purple food gel

  • 2 drops blue food dye

 

Directions:

  • Preheat the oven to 160C (320F) or 140C (285F) for a fan forced oven and line your cupcake tin with cupcake liners.
  • Add the flour, cocoa powder, baking powder, baking soda and salt into a large mixing bowl and mix on low speed to help everything combine. You may sift it if mixing by hand.
  • Add the eggs, oil, buttermilk and blue food dye into a large jug and whisk until well combined.
  • Slowly add the buttermilk mixture into the dry ingredients while mixing on low. Once al the wet ingredients are in there, stop the mixer, scrape down the bowl, and mix for a final 20 seconds.
  • Scoop into cupcake pan lined with cupcake papers, filling up about ½ way and bake for 30 min. Cupcakes will look shiny and moist on top. If it bounces and doesn’t sink when you touch it, it’s done! Set them aside on a cooling rack to cool completely before frosting.
  • While your cupcakes are baking and cooling prepare your buttercream frosting by separating the frosting into 4 bowls. Frost one purple, one pink, one blue and leave the other white.
  • Core the center of your cupcake and fill with star sprinkles. Fit the end of your piping bag with a Wilton 6B tip. Use a teaspoon to add one dollop of pink frosting into the bag, one, purple, one white and one teaspoon of blue. Repeat the process mixing the order of colors until the bag is filled just over half way.
  • Frost your cupcakes in a swirl and sprinkle with different glitters and sprinkles.
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