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Gold and Silver Cupcakes

A birthday cake variation for a teenage birthday or celebration. Decorate with a gold and silver theme
Gold and Silver Cupcakes
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You Will Need:

Cupcakes
  • 3 extra large eggs, at room temperature
  • ¾ cup (180 ml) canola oil
  • 1 cup (250 ml) full cream milk, lukewarm
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
  • 24 small paper cups (silver or gold colour)
Icing
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 125 g butter, at room temperature
  • ⅓ cup (80 ml) water
  • gold or silver edible shimmer dust
  • gold or silver helium balloons
Cupcakes
  • 3 extra large eggs, at room temperature
  • ¾ cup (180 ml) canola oil
  • 1 cup (250 ml) full cream milk, lukewarm
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
  • 24 small paper cups (silver or gold colour)
Icing
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 125 g butter, at room temperature
  • ⅓ cup (80 ml) water
  • gold or silver edible shimmer dust
  • gold or silver helium balloons

Method:

Adjust the oven rack to the middle position and preheat the 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.

Prepare icing according to package instructions.

Spread tops of cooled cupcakes, with half of prepared icing.

Pipe a rosette with the remaining icing, on top of each cupcake using the icing package and provided nozzle.

Dip a smallish brush into the edible shimmer and flick the dust over the cupcakes (best to work on newspaper away from a draft).

Arrange the cupcakes on a tiered stand, add candles and balloons.

Gold and Silver Cupcakes

A birthday cake variation for a teenage birthday or celebration. Decorate with a gold and silver theme
Gold and Silver Cupcakes

You Will Need:

Cupcakes
  • 3 extra large eggs, at room temperature
  • ¾ cup (180 ml) canola oil
  • 1 cup (250 ml) full cream milk, lukewarm
  • 1 x 600 g Ina Paarman’s Vanilla Cake Mix
  • 24 small paper cups (silver or gold colour)
Icing
  • 1 x 250 g Ina Paarman’s Vanilla Icing Kit
  • 125 g butter, at room temperature
  • ⅓ cup (80 ml) water
  • gold or silver edible shimmer dust
  • gold or silver helium balloons

Method:

Adjust the oven rack to the middle position and preheat the 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.

Prepare icing according to package instructions.

Spread tops of cooled cupcakes, with half of prepared icing.

Pipe a rosette with the remaining icing, on top of each cupcake using the icing package and provided nozzle.

Dip a smallish brush into the edible shimmer and flick the dust over the cupcakes (best to work on newspaper away from a draft).

Arrange the cupcakes on a tiered stand, add candles and balloons.

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