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Categories:
cupcakes butter granulated sugar vanilla eggs flour milk Buttercream butter powdered sugar milk brown sugar licorice candies candies Cocktail umbrellas
Viewed: 27 - Published at: 8 years agoIngredients
- None None FOR THE CUPCAKES
- 8 tbsp (1 stick) butter, softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 3 None eggs
- 1 1/2 cups self-rising flour
- 1/4 cup milk
- None None FOR THE BUTTERCREAM
- 8 tbsp (1 stick) butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- None None TO DECORATE
- None None Brown sugar, for sprinkling
- 12 squares striped licorice candies
- 12 None jelly baby candies
- 12 None paper cocktail umbrellas
Method
- For the cupcakes, preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Beat butter, granulated sugar and vanilla in large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour, alternately with milk, beginning and ending with flour. Divide the mixture among the muffin cups.
- Bake for about 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
- For the buttercream, beat the butter in a medium bowl with an electric mixer until light and fluffy. Beat in the sifted powdered sugar and milk, in two batches. Spread on top of cooled cupcakes.
- Sprinkle with brown sugar for the sand. Add a licorice candy for the beach mat and top with a jelly baby candy. Gently push a paper cocktail umbrella into each cupcake.
