Fairy Tale Recipe & Tutorial: Shooting Star Cupcakes!

This week we’ve put together a wonderfully adorable fondant / sugarpaste tutorial on how to create some bright shooting stars. These are perfect for baby showers, kids’ parties, birthdays or themed events. We’ve also included a recipe for deliciously sweet and tangy lemonade cupcakes which are sure to be a hit with all ages!

Shooting Star Cupcake tutorial by Juniper Cakery

Shooting Star Cupcake tutorial by Juniper Cakery

Shooting Star Cupcake tutorial by Juniper Cakery

Fondant Shooting Star Decor

You will need…

Yellow fondant
Black fondant (optional)
Sprinkles (optional)
Ball tool
Scallop tool
Icing sugar to dust
Fondant rolling pin
Star cutter
Cling film
Water
Paintbrush
Edible or non-toxic cake decorating glitter (optional)
Melted white chocolate

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Step one: Roll out some yellow fondant to a thickness of approx. 7mm and sandwich this between two pieces of cling film before cutting out your star shape. The cling film on top helps create clean, rounded edges whilst the cling film under the fondant prevents the shape sticking to the surface.

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Step two: Carefully shape the star into a chunkier shape by rounded the tips with your fingers.

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Step three: Add cute facial details with a ball tool and scallop tool. At this stage you can add eyes with springs, sugar pearls, balls of fondant etc.

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Step four: Create the shooting star’s tail by rolling out ‘ropes’ of fondant that taper off.

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Step five: Create three ‘ropes’ to form the tail and arrange. Glue these together with either water or melted white chocolate. Once dry attach the tail to the back of the star with melted white chocolate. Then you can add edible glitter, lustre dust, sprinkles etc!

To assemble your Shooting Star Cupcakes pipe your lemon cupcakes with the freshly made lemonade buttercream (we used a disposable piping bag fitted with an 828 piping tip) then carefully nestle a shooting star atop each once set. Place on a tiered cupcake stand amidst star shaped confetti for a playful and tempting display!

Shooting Star Cupcake tutorial by Juniper Cakery

 

Recipe: Fizzy Pink Lemonade Cupcake!

Summer is nearly over, so why not enjoy what is left of the sunny months with our recipe for Fizzy Pink Lemonade cupcakes! These will be a definite hit with both kids and grown ups at parties and barbecues. The soft lemon cake paired with the tangy lemon and pink grapefruit buttercream is fruity, sweet, refreshing and a wonderful summer inspired treat!

Pink Lemonade Cupcakes

Pink Lemonade Cupcakes

Basic Lemon Cupcake Recipe (makes approximately 12 cupcakes)

226g self-raising flour
226g butter
226g caster sugar
6-12 drops Lemon Extract
4 eggs
Cupcake cases

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in lemon extract, flour and then the eggs.

Step three: Set out your cupcake cases in your pan and fill each case 2/3 full.

Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter. TIP: To stop the tops of cakes and cupcakes from hardening when cooling place slices of bread on top of them as they cool.

Pink Lemonade Buttercream

250g butter
250g – 350g icing sugar
6-12 drops of Lemon Extract
6-12 Pink Grapefuit Essence
Pink Food Gel Paste by Squires Kitchen
Piping bags
858 piping tip
Lemon Sherbet Crystals
Retro Paper Straw

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.

Step two: Add lemon extract and your pink grapefuit essence to taste. Colour with pink food gel. Mix in some tangy lemon sherbet crystals for a hit of fizz.

Step three: Fit a piping bag with a 858 piping tip (to get a lovely traditional buttercream ruffle like our cupcake). Fill your piping bag with your buttercream.

Step four: Pipe some generous swirls atop your cupcakes, gently top with lemon sherbet crystals and add press half a retro paper straw into your buttercream!

Pink Lemonade Cupcakes

 

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