Cupcake Birthday Cake
2 muffin pans
1 large mixing bowl
1 electric hand beater
1 measuring jug
small paper cups
1 medium mixing bowl
1 side plate1 sosatie stick
a piece of firm carboard or large white tray
3 extra large eggs at room temperature
¾ cup (180 ml) canola oil
1 cup (250 ml) full cream, lukewarm milk
1 x 600 g Ina Paarman’s Vanilla Cake Mix
24 small paper cups
1 x 250 g Ina Paarman’s Vanilla Icing Kit
125 g real butter at room temperature
¼ cup (60 ml) water
3 x small packs Mini Astros
Adjust oven rack to the middle position.
Preheat oven to 190°C.
Line two muffin pans with paper cups.
Mix cake according to package instructions.
Divide cake mixture between paper cups.
Bake for 15 – 20 minutes and leave to cool completely.
Peel away paper cups.
Prepare icing according to package instructions.
Spread tops of cooled cupcakes, with half of prepared icing.
Pipe little rosettes all around the outside edges of the cupcakes.
Spread sprinkles out on a side plate.
Insert a sosatie stick through the middle of one cupcake and carefully roll the edge in the sprinkles. (see picture)
Using the Astros write letters, to spell, HAPPY BIRTHDAY on thirteen of the cupcakes, arrange with different colour ribbons on a piece of firm cardboard or large tray.
Insert the applicable number of candles into some of the cupcakes.
Remaining un-iced cakes can just be dusted with icing sugar and served on a separate plate.