Summer Party Cupcakes!!

Easy Cupcakes that look the part! With their summery colors and fun decoration these cupcakes have a little something extra special!

Every time I go into the supermarket I become a massive child at the bakery section and LOVE to look at all the pretty cupcakes stacked up all colorful with their swirly twirly buttercream (I definitely stole that from Elf, swirly twirly gumdrops haha, best christmas film ever!!).

Anyway I really wanted to try baking some myself so I gave it a go. They were really simple to make as I used a pretty basic cupcake recipe just adding different colors and flavorings, to make them fit for any summer party or special occasion! Then went a bit mad with decorations! I think it took me almost as long to clear up the mess I made as it took to make the actual cupcakes! I made 4 variations; chocolate peppermint, strawberry shortcake, lemon sherbet and toffee nut!

I chose to use ready made icing because quite frankly I just make a snowy icing sugar lapland of my kitchen when I make my own! But of course you can make your own buttercream if you would prefer and just add the same colours and flavours to that instead! 😀

I had so much fun baking these and it was a gorgeous day outside so it really felt like summer! A sunny day and some cupcakes, really what else do you need!! I’ve shared all of the recipes and how the cupcakes turned out in this post if you fancy making some yourself!

Hope you enjoy it!! Lottie x x x

Cupcake Recipes

MINT CHOCOLATE CUPCAKES

For the cake mixture you will need:                                               For the icing you will need:

  • 110g of softened butter                                                           – Betty Crocker vanilla buttercream
  • 110g of caster sugar                                                                 – Green food dye
  • 60g of self raising flour                                                           – A drop of peppermint extract
  • 50g of cocoa powder                                                                – Dark chocolate curls
  • 2 large eggs
  • pinch of salt
  • A drop of peppermint extract

 

  1. Pre- heat oven to 180C/350F gas mark 4
  2. Line a cupcake tray with 8 cupcake cases
  3. Beat together the butter and sugar until pale and fluffy
  4. Add in the rest of the ingredients and combine until you have a smooth batter
  5. Spoon mixture into cases and bake on the top shelf for 18-20 minutes until the cases have risen and are springy to the touch.
  6. Transfer to baking tray and leave to fully cool before icing
  7. When the cakes are ready to ice, add a drop of green food dye and a drop of peppermint extract to the buttercream and spoon into a piping bag.
  8. Swirl the icing on top of each cupcake and sprinkle on some chocolate curls

 

 

STRAWBERRY SHORTCAKE CUPCAKES

For the cake mixture you will need:                                               For the icing you will need:

  • 110g of softened butter                                                              – Betty Crocker Vanilla buttercream
  • 110g of caster sugar                                                                    – Pink food dye
  • 110g of self raising flour                                                            – A drop of strawberry extract
  • 2 large eggs                                                                                  – Shortbread biscuits
  • Pinch of salt                                                                                 – Freeze dried strawberries
  • A drop of strawberry extract

 

  1. Pre- heat oven to 180C/350F gas mark 4
  2. Line a cupcake tray with 8 cupcake cases
  3. Beat together the butter and sugar until pale and fluffy
  4. Add in the rest of the ingredients and combine until you have a smooth batter
  5. Spoon mixture into cases and bake on the top shelf for 18-20 minutes until the cases have risen and are springy to the touch.
  6. Transfer to baking tray and leave to fully cool before icing
  7. When the cakes are ready to ice, add a drop of pink food dye and a drop of strawberry extract to the buttercream and spoon into a piping bag.
  8. Swirl the icing on top of each cupcake and sprinkle on some freeze dried strawberries. Finally top with a chunk of shortbread biscuit.

 

SHERBET LEMON CUPCAKES

For the cake mixture you will need:                                               For the icing you will need:

  • 110g of softened butter                                                              – Betty Crocker lemon buttercream
  • 110g of caster sugar                                                                    – Sliced lemon
  • 110g of self raising flour                                                            – Lemon sherbet for sprinkling
  • 2 large eggs
  • Pinch of salt
  • The zest of one lemon

 

  1. Pre- heat oven to 180C/350F gas mark 4
  2. Line a cupcake tray with 8 cupcake cases
  3. Beat together the butter and sugar until pale and fluffy
  4. Add in the rest of the ingredients and combine until you have a smooth batter
  5. Spoon mixture into cases and bake on the top shelf for 18-20 minutes until the cases have risen and are springy to the touch.
  6. Transfer to baking tray and leave to fully cool before icing
  7. When the cakes are ready to ice spoon the lemon buttercream into a piping bag.
  8. Swirl the icing on top of each cupcake and top with half a slice of lemon then sprinkle with lemon sherbet.

 

TOFFEE NUT CUPCAKES

For the cake mixture you will need:                                               For the icing you will need:

  • 110g of softened butter                                                              – Betty Crocker Vanilla buttercream
  • 110g of caster sugar                                                                    – A drop of caramel extract
  • 110g of self raising flour                                                            – Pecan halves
  • 2 large eggs                                                                                  – Toffee pieces
  • Pinch of salt
  • A drop of caramel extract

 

  1. Pre- heat oven to 180C/350F gas mark 4
  2. Line a cupcake tray with 8 cupcake cases
  3. Beat together the butter and sugar until pale and fluffy
  4. Add in the rest of the ingredients and combine until you have a smooth batter
  5. Spoon mixture into cases and bake on the top shelf for 18-20 minutes until the cases have risen and are springy to the touch.
  6. Transfer to baking tray and leave to fully cool before icing
  7. When the cakes are ready to ice, add a drop of caramel extract to the buttercream and spoon into a piping bag.
  8. Swirl the icing on top of each cupcake and decorate with some pecan halves. Then sprinkle on some toffee pieces.

 

I really hope you have enjoyed this post and HAPPY BAKING!!

 

x x Lottie x x

 

6 Comments

    • lottieflint
      16th March 2017 / 3:39 pm

      Thankyou! 😀 I’ve eaten a few too many… oooops hahaha xx

  1. 16th March 2017 / 6:30 pm

    These look absolutely delicious! Beautifully decorated and presented. Lovely idea for an afternoon with some friends. Thanks for the inspiration!

    • lottieflint
      16th March 2017 / 6:37 pm

      Aw thank you so much! Glad you liked it! 😀 xx

  2. 16th March 2017 / 8:06 pm

    Those cupcakes look soooo amazing!! And the photos are lovely as always!! xx
    I can’t wait till spring!! 🙂

    • lottieflint
      16th March 2017 / 8:17 pm

      Thank you so much! 😀 😀 I know me too! Almost here!! 😀 xx

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