Strawberry, Chocolate & Vanilla Buttercream Frosting Cupcakes
Aren’t children wonderful? I love the way they spring things on you. For example, Wednesday evening the children returned home from school and casually stated that there was going to be a school bake sale. Great, I’ll help and whip up some cupcakes. It was the perfect chance for me to use my new purchased pink cupcake courier, weyhey! I thought my cupcake courier might’ve sadly ended up being used as more of a storage device for my cupcakes than actually transportation. I was therefore excited that it would actually be used for it’s intended use as a transportation device rather than a sorry “Hurry up and eat me” device!
“Soooo, kids, when is this bake sale?” I ask. “It’s tomorrow and Friday, Mum.” Ummm, what?! Wonderful! (detecting sarcasm yet?) So I was up at the arse crack of dawn on Thursday morning writing a letter to my eldest daughters teacher asking if they would like any help with the bake sale. I stated that I would be happy to whip up some cupcakes for them. I even included a photo of one of my past cupcakes. The school called back and were very grateful for my offer and accepted.
That’s when the mad rush started. I originally planning on baking 12 chocolate cupcakes with chocolate buttercream frosting, 12 strawberry filled cupcakes with strawberry buttercream frosting and a strawberry on the top as garnish, and 12 vanilla cupcakes with 6 as baby pink buttercream frosting and pink sprinkles and the other 6 the same but in blue and blue sprinkles (you know the good ol’ boy/girl colours! Kids are fickle, huh?)
But I didn’t have time, or the correct ingredients or time or cash to go to the shops so I evened up baking 12 chocolate cupcakes, 24 vanilla (with the intention on coring 12 and filling with strawberry jam (jelly)). Unfortunately, I didn’t even have time to core the 12 and fill with jam/jelly neither. In fact, disaster struck when decorating. I ran out of icing (powdered/confectioners) sugar when making the buttercream frosting. Noooo! Again, no time to pop out to the shop. What a mess! Le sigh! I managed to get all my strawberry buttercream frosting on all 12 cupcakes and had a little left over and because I had no more icing sugar, I made do with icing alternate the chocolate cupcakes. Thankfully, I managed to frost the 6 pink cupcakes, but with the blue I only managed 5 and on the last I had to spread the icing (hence why one looks messy!)
By the time I was finished, it was time to physically pick the kiddos up at the end of the school day. What a rush! I got the cupcakes safely to their destination of digestion doom the school seemed over the moon to receive the 36 cupcakes. They were charging 25p (40¢) per cupcake but raised the price of my cupcakes to 50p (80¢). My kids came home from school today and I’m happy to report that all my cupcakes sold on the very first day of the bake sale. Therefore I’m happy to report that I raised £18 (approx. $28.51) for the school. Not at all a disaster then but wow, stressful. I’ve volunteered again in the future as long as the school give me a couple of days notice, lol.
School Bake Sale Recipes:
Here’s some of the recipes I used for the school bake sale’s cupcakes.
Vanilla Cupcakes Recipe
Prep Time: 15 mins
Cook Time: 20 mins
Yield: 24 cupcakes
- 300g salted butter, softened
- 300g self-raising flour
- 300g caster (superfine) sugar
- 6 medium eggs
- 1 tsp vanilla extract
- Preheat your oven to 160°C, 325°F, Gas Mark 3. Grease or line a muffin pan with paper cases.
- Beat the butter in your mixture until light then add the caster sugar and continue to beat until light and fluffy.
- Meanwhile, sift the self-raising flour into another bowl and set aside.
- Add the eggs one at a time adding a spoonful of flour to the mixture after each egg to prevent curdling.
- Add the vanilla extract and the remaining flour and mix until incorporated.
- Spoon or pipe the mixture evenly into the paper cases and bake for around 20 minutes or until a skewer inserted into the centre comes out clean.
I used a standard buttercream frosting recipe for these cupcakes which can be found anywhere on the web.
As for the chocolate cupcakes (recipe below), I decided to pair the chocolate with strawberry flavoured buttercream frosting. These turned out to be insanely popular, I had so many positive comments on these cupcakes.
Chocolate Cupcakes Recipe
Prep Time: 10 mins
Cook Time: 20-25 mins
Yield: 12 cupcakes
- 100g (3½ oz) salted butter, softened
- 220g (7¾ oz) light brown sugar
- 1 tsp vanilla extract
- 2 medium eggs
- 160g (5¾ oz) self-raising flour
- 40g (1½ oz) cocoa powder
- 125ml (4fl oz) milk
- Preheat your oven to 160°C, 325°F, Gas Mark 3. Line the cupcake tin with cupcake cases.
- Combine the butter and sugar together with the vanilla extract and the eggs and beat until light and fluffy.
- Add the flour and the cocoa powder and mix together while gradually adding the milk. Make sure that all the ingredients are mixed well.
- Evenly spoon or pipe the mixture into the cases.
- Bake for around 20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean.
I used a standard buttercream frosting recipe for these cupcakes and adapted it by adding smooth strawberry jam and adding a tablespoon at a time until the desired flavour was reached.
Another good dead for the day – check! I’m happy that I’ve raised money for the school, school trips and generally will be spent on the children’s futures and memories. 🙂 *happy dance*