If like me you are an enthusiastic baker then you probably have one or two Dr Oetker baking products in your kitchen cupboards. So when the lovely people at Dr Oetker offered to send me some of their new products I was delighted. Of course it was the perfect excuse (like I needed one!) to whip up a batch of my vanilla cupcakes.
I was sent the following varieties of cakes sprinkles: Eton Mess (meringue pieces with freeze dried sweetened strawberry pieces), Lemon Meringue (lemon flavoured sugar with meringue pieces), Sugar Stars, Violet Crystals (coloured sugar crystals), Ocean Pearls (coloured soft sugar balls). As you can see from the pictures the decorations are very pretty and set off the cupcakes beautifully. I particularly liked the Eton Mess and Lemon Meringue sprinkles, as they tasted lovely and looked great too.
I also received some amazing chocolate decorations, Zebra Chocolate Triangles and Cocoa Crunch Chocolate Squares. Both are most definitely worthy of gracing any show stopper cake or tart. I’m planning on using them very soon.
Did you know it’s National Cupcake Week? Even more reason to bake some cupcakes.
160g caster sugar
160g unsalted butter (softened)
3 medium eggs (beaten)
1 teaspoon vanilla extract
160g self raising flour
2 tablespoons semi skimmed milk
200g unsalted butter (softened)
400g icing sugar (sifted)
1 teaspoon of vanilla extract
1 tablespoon of milk
Red gel food colouring
Dr Oetker sprinkles
1. Pre heat the oven to Fan 165c or a conventional oven about 180c. Line a 12 hole muffin tin with cupcake cases.
2. Cream the butter and sugar until light and fluffy.
3. Gradually add the beaten eggs a little at a time, mixing well after each addition. If you think the mixture looks curdled add some flour.
4. Beat in the vanilla extract.
5. Carefully fold in the flour, I usually do this half at a time.
6. Gently stir through the milk to achieve a dropping consistency in your mixture.
7. Using two dessert spoons, spoon the mixture into the cases.
8. Place into the pre heated oven for about 20 minutes.
9. The cakes are ready when they are lightly golden and springy to touch. You can test by inserting a cocktail stick or a piece of dry spaghetti into the centre of a cake; if it comes out clean then they are done.
10. Allow the cakes to cool in the tins for about 10 minutes and then transfer to a wire rack to cool completely before icing.
11. To make the buttercream, beat together the butter and icing sugar until the mixture is light and airy.
12. Then, beat in the vanilla extract and milk, the desired consistency is not too stiff but firm enough to hold its shape. To make the buttercream pink add a few drops of the red gel food colouring and mix well.
13. Using an icing bag and a large star shape stainless steel nozzle, pipe a swirl of buttercream onto each cupcake and immediately decorate each cupcake with your choice of Dr Oetker decorations.
I hope I’ve inspired you to get baking and of course enjoy a cupcake or two.
Disclose: I was sent free samples of Dr Oetker’s cake decorations to review. All opinions are honest and my own. The recipe is my own.