Pat-a-Cake: Sweetshop Cupcakes

Sweetshop Cupcakes

What’s this? A recipe?! Yes, you read that correctly. It’s been a while, but here is a recipe for you.

We made these for Father’s day which, here in Finland, was last Sunday, on the same day as Remembrance Day. I got the idea from my book The Cupcake. I didn’t actually follow the recipe they used though. Instead I just used their basic vanilla cupcake recipe with their vanilla buttercream icing which we dyed blue. The cupcakes were baked in our silicone cupcake holders which I love and we use all the time! We have pink, yellow and green ones, but only used the pink and yellow this time because I felt they fit the theme best.

I think the icing was a little too thick for piping, so I would suggest that if you want to pipe it you may want to thin it out slightly more with a bit more milk.

Sweetshop Vanilla Cupcakes

Source – The Cupcake

Servings – Approximately 12 cupcakes


For the cakes:

115g/4oz butter, softened

115g/4oz caster sugar

2 eggs, room temperature, lightly beaten

1 tsp vanilla extract

115g/4oz self raising flour (or plain flour plus 1 tsp baking powder)

1 tbsp milk

For the icing:

150g/ 5 1/2oz unsalted butter, softened

1 tsp vanilla extract

280g/ 10oz icing sugar

1-2 tbsp milk

blue food colouring, optional

For decoration:

assorted small sweets of your choice


For the cakes:

Preheat the oven to 180C/350F/gas mark 4. Put your cupcake cases onto a tray.

In a large bowl combine the butter and caster sugar, either with a wooden spoon or an electric whisk. Cream together until pale, light and fluffy.

Add about a tablespoon of the egg at a time, beating to fully incorporate after each edition.

Beat in the vanilla extract.

With a large metal sieve, sift the flour (plus baking powder if using) into the bowl, and gently fold into the mixture using a metal spoon.

Once the flour is fully incorporated, add the milk and gently fold in.

Check whether the mix is the right consistency – it should be smooth and drop easily from the spoon if tapped on the side of the bowl.

Spoon the mixture into the cases. Do not overfill them – they will rise as they bake.

Put the cupcakes into the preheated oven for 15-20 minutes.

Baking the cupcakes

The cupcakes are done when they are risen, golden and just firm to the touch. A toothpick inserted into the centre should come out clean.

Leave the cupcakes to cool.

Cooked cupcakes ready to ice

For the icing:

Using an electric mixer,  beat together the butter and vanilla extract in a large bowl until very soft and pale.

Gradually sift in the icing sugar, beating well after each addition. The more it is beaten, the lighter and fluffier it’ll be.

Beat in the milk to give a softer consistency for piping.

If using food colouring, add a little at a time and beat in well until the desired colour is achieved.

For the decoration:

Ice the cooled cupcakes in your preferred manner, whether that is piping the icing on or scooping and smoothing with a palette knife.

Select your sweets and press as many or as few into the icing as you choose.

Applying the sweets

And you’re done! The cupcakes should be kept in an airtight container and will last up to about a week, if they don’t get eaten sooner!

I hope you enjoyed the recipe, and I’ll try to get back to posting more soon.

What sweets would you put on your Sweetshop Cupcakes?


Lady Joyful

9 thoughts on “Pat-a-Cake: Sweetshop Cupcakes

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