Iced Cup Cakes, the epitome of happiness in miniature form, have an undeniable charm. no matter how old you are. Topped with white icing and hundreds and thousands, they become a treat for both the taste buds and the eyes. This recipe produces a cakes with an irresistible allure and the joy they bring with each bite.
The Allure of Cupcakes:
There’s something inherently delightful about cupcakes. Perhaps it’s their petite size that makes them so irresistible. Alternatively it’s the endless possibilities for flavour combinations and decorations. Whatever the reason, cupcakes have a special place in our hearts, bringing joy to birthdays, weddings, and everyday celebrations alike.
The Magic of White Icing:
White icing, with its smooth texture and creamy sweetness, is the perfect canvas for creativity. It adds a touch of elegance to any cupcake, creating a blank slate upon which to unleash your imagination. Whether piped into intricate swirls or a smooth layer, white icing elevates the humble cupcake into a real treat.
Hundreds and Thousands: A Splash of Colourful Fun:
And then, there are the hundreds and thousands – tiny, colourful sugar strands that bring a snap to every bite. Sprinkled generously over the pristine white icing, they add a playful touch and a pop of colour that is irresistible. From vibrant rainbow hues to pastel shades, hundreds and thousands turn each cupcake into a miniature masterpiece. These simple cakes are ready to delight both the young and the young at heart.
The Perfect Combination:
Together, white icing and hundreds and thousands create a harmonious balance of flavour and visual appeal. The creamy sweetness of the icing complements the crunchy texture and sugary sweetness of the sprinkles, resulting in a sensory experience that is nothing short of heavenly. With each bite, you’re treated to a symphony of flavours and textures that dance on your palate, leaving you craving for more.
Beyond Taste: A Feast for the Senses:
But Iced Cup Cakes with white icing and hundreds and thousands sprinkles are not just about taste – they’re also a feast for the senses. The sight of their colourful adornments is a treat for the eyes, evoking memories of carefree childhood days and joyful celebrations. The scent of freshly baked cupcakes fills the air, tantalizing your senses and whetting your appetite. And as you take that first bite, the soft crumb of the cake, the creamy sweetness of the icing, and the crunchy burst of sprinkles come together in perfect harmony, creating a moment of pure bliss. Serve as a cake, snack and dessert with no effort at all. they are also perfect for picnics and gifts.
In the world of desserts, few treats can rival the simple yet irresistible charm of Iced Cup Cakes. Especially when topped with white icing and hundreds and thousands sprinkles. From their delicate appearance to their delightful flavours and textures, these have captured the hearts of the world’s dessert lovers. So the next time you’re in need of a little pick-me-up or want to spread some joy to those around you, why not whip up a batch of cupcakes adorned with white icing and hundreds and thousands sprinkles? After all, happiness is just a bite away.
Iced Cup Cakes
The simple icing sugar glaze adds a sweet and glossy finish to the cupcakes, while the vibrant hundreds and thousands sprinkles provide a colourful and playful touch. Together, they create irresistible treats that are as delightful to look at as they are to eat.
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Add to CollectionServings: 12 Cup Cakes
Calories: 342kcal
Ingredients
Cupcake Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs free range
- 1 tsp vanilla extract
- 1/2 cup milk
Icing Ingredients:
- 1 1/2 cups powdered sugar
- 3 tbsp water milk
- 3/4 tsp vanilla extract
Topping Ingredients:
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt.1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.1/2 cup unsalted butter, 3/4 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.1/2 cup milk
- Divide the cupcake batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the white icing. Gradually add 2 tablespoons of milk or water to the sifted icing sugar. Start with 2 tablespoons and mix well. Add the vanilla extract and stir to combine. Add more liquid as needed to reach your desired consistency. If the icing is too thick, add more water, a teaspoon at a time, until desired consistency is reached.1 1/2 cups powdered sugar, 3 tbsp water, 3/4 tsp vanilla extract
- Once the cupcakes have cooled completely, use a piping bag or offset spatula to frost each cupcake with the prepared white icing.
- Immediately after icing each cupcake, sprinkle hundreds and thousands sprinkles generously over the top of the icing, ensuring they stick to the surface.Hundreds and Thousands sprinkles
- Once decorated, serve the cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days.
Notes
The eggs should be at room temperature.
Nutrition
Calories: 342kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 121mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 546IU | Vitamin C: 0.03mg | Calcium: 54mg | Iron: 1mg
Childhood memories of my mum baking these. Cheers