These pot of gold cupcakes are actually quite a nice easy bake, but the fun comes in decorating them. For the cupcakes themselves you can use any flavour you want but with the number of things going on top of them, I would keep it quite neutral or simple so that you can enjoy all the flavours.
They are perfect for some St Patrick’s Day baking, and take no time at all. If you are baking with kids, these should definitely keep them busy!
And here is the recipe for 12-16 cupcakes
For the cupcakes:
- 125g self raising flour
- 125g caster sugar
- 1/2 tsp vanilla paste
- 2 whole eggs
- 125g softened butter
For the whipped cream topping:
- 300ml double cream
- 125g caster sugar
- A few drops of sky blue food colouring
- Mini marshmallows (4-5 per cupcake)
- Rainbow belt sweets
- Rolos or other chocolate caramels (1 per cupcake)
- Gold sprinkles
- Pre-heat the oven to 160°C (175-180°C if not fan assisted)
- Combine 125g self raising flour, 125g caster sugar, and 1/2 tsp vanilla with 2 whole eggs and 125g softened butter and beat together to form a batter.
- Portion in to 12 cupcake cases & bake for 20-22 minutes until fully baked throughout.
- Allow to cool to room temperature – the cupcakes should be soft and light in colour.
- Whip together 300ml double cream with 125g caster sugar. (If you would like the cream sweeter, you can add more sugar if you wish, but with the marshmallows and other sweets going on top it will be quite sweet overall anyway)
- Gradually stir in the blue colouring, a few drops at a time to achieve the desired strength of colour. Do this gently so you don’t lose too much air from your whipped cream.
- Pipe the whipped cream on top of the cupcakes, although even spreading it on with a knife will be fine as there is plenty going on top of it anyway!
- Cut your rainbow sweets into pieces about 3 or 4 inches in length & place one on each cupcake in an arch shape (as you can see in the image).
- Add a few mini marshmallows either side to look like clouds.
- Melt the bottoms of your chocolates – the easiest way is to rub them along the bottom of a warm saucepan – and sprinkle on some gold – ideally enough to cover the whole of the bottom.
- Add the chocolate caramel upside down (so gold side up) to the top of your cupcake to make up your little pot of gold at the end of the rainbow.
From time to time, we recommend products that make our baking lives much easier and where you can get them from.
Personally I can’t really get very far without my stand mixer and would strongly recommend you consider getting one!
The one we use and recommend is below:
However if you are on a tighter budget, I am also a fan of this one:
If you love baking as much as us, please remember to check us out: