Dessertsbiggerbolderbaking5.0
Bubble Baby Cupcakes
These Bubble Baby Cupcakes are the perfect dessert for baby showers and to celebrate the birth of any newborn.
👥 16 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 40 min🔥 Cook: 25 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- microwave
- whisk
- food processor
- spatula
📝 Preparation Steps
1
For the Cupcakes: Preheat oven to 35OoF (180oC). Line your cupcake tins with enough for 16-18 cupcakes
2
In a medium bowl mix together the flour, baking powder, baking soda, both sugars and salt.
baking powder2 teaspoon(8oz/240g) butter, melted1 cup(16floz/480ml) buttermilk2 cups(12oz/ 360g) icing sugar, sifted3 cups(16oz/480g) sugar2 cups(1 lb 9oz/750g) all-purpose flour5 cups(8oz/240g) Icing sugar2 cupssalt1 teaspoonpinch of Salt
3
In a large microwave-safe bowl, melt butter in the microwave and set aside.
4
In a jug, whisk together the buttermilk, eggs and vanilla extract until combined.
(8oz/240g) butter, melted1 cupLarge egg2(16floz/480ml) buttermilk2 cups(12oz/ 360g) icing sugar, sifted3 cups(16oz/480g) sugar2 cupsEggs4(1 lb 9oz/750g) all-purpose flour5 cups(8oz/240g) Icing sugar2 cupsvanilla extract1 teaspoon
5
Slowly mix the wet ingredients into the dry. Towards the end of mixing stir in the melted butter. The batter will be thick. Do not beat or over mix as this will toughen your cake.
6
Spoon the batter into prepared cupcake wrappers until ¾ way full.
7
Bake for 20-25 or until golden brown. Cupcakes can be made in advance for up to 2 days.
8
To make the Buttercream frosting: Using an electric mixer beat the butter for about ⏱️ 4-5 minutes on its own until pale and light and fluffy.
9
When pale in color, add the sifted powdered sugar spoonful by spoonful on low speed. This helps make a fluffy frosting too.Turn up the speed and beat for ⏱️ 5-6 minutes. It will become very light and fluffy. Keep out at room temperature to make it easy to pipe with.
10
For the Sugar Cookie: In a food processor add in the flour, sugar, salt and baking powder. Stir a little with a spatula
salt1 teaspoon(8oz/240g) butter, melted1 cup(16floz/480ml) buttermilk2 cups(12oz/ 360g) icing sugar, sifted3 cupspinch of Salt(16oz/480g) sugar2 cups(1 lb 9oz/750g) all-purpose flour5 cups(8oz/240g) Icing sugar2 cupsbaking powder2 teaspoon
11
Add in the cold butter and blitz for seconds JUST until the mix looks like big bread crumbs
12
Whisk together the eggs and vanilla extract. Pour into the food processor and pulse for seconds until the dough comes together, no more. Take care not to over mix. Chill the dough for ⏱️ 1 hour
(8oz/240g) butter, melted1 cupLarge egg2(16floz/480ml) buttermilk2 cups(12oz/ 360g) icing sugar, sifted3 cups(16oz/480g) sugar2 cupsEggs4(1 lb 9oz/750g) all-purpose flour5 cups(8oz/240g) Icing sugar2 cupsvanilla extract1 teaspoon
13
Once Chilled roll out some of the dough on a well floured surface
14
Cut out the babies faces and transfer them to a baking tray (this is a soft dough so work fast). I used a 21/2 inch cutter but you can use smaller
15
Bake at 325oF(160oC) for ⏱️ 18-20 minutes or until golden brown. Set aside to cool.
16
To mix the glaze: add water to the icing sugar teaspoon by teaspoon until you get a thick consistency.
(8oz/240g) butter, melted1 cup(16floz/480ml) buttermilk2 cups(12oz/ 360g) icing sugar, sifted3 cups(16oz/480g) sugar2 cups(1 lb 9oz/750g) all-purpose flour5 cupsGlaze(8oz/240g) Icing sugar2 cupswater
17
Divide between 2 bowls and add the food dyes.
(8oz/240g) butter, melted1 cup(16floz/480ml) buttermilk2 cups(12oz/ 360g) icing sugar, sifted3 cups(16oz/480g) sugar2 cups(1 lb 9oz/750g) all-purpose flour5 cups(8oz/240g) Icing sugar2 cupsfood dye (, black and ivory (you can also use yellow, peach or leave it white))
18
Spoon the skin colour glaze over the cookie for the face. Leave to set for ⏱️ 30 minutes
(8oz/240g) butter, melted1 cup(16floz/480ml) buttermilk2 cups(12oz/ 360g) icing sugar, sifted3 cups(16oz/480g) sugar2 cups(1 lb 9oz/750g) all-purpose flour5 cupsGlaze(8oz/240g) Icing sugar2 cups
19
Put the black glaze into a piping bag and cut a very tiny hole in the end. Carefully draw on the babies faces. Leave to dry, around ⏱️ 30 minutes.
(8oz/240g) butter, melted1 cup(16floz/480ml) buttermilk2 cups(12oz/ 360g) icing sugar, sifted3 cups(16oz/480g) sugar2 cups(1 lb 9oz/750g) all-purpose flour5 cupsGlaze(8oz/240g) Icing sugar2 cups
20
To assemble the Bubble Baby Cupcakes: Put the buttercream into 2 piping bags fitter with 2 different size round nozzles.
21
Very simply, just pipe normal round dots of the buttercream around the cupcakes. Build them up all over the cupcakes. Go between the 2 different sizes for different sized bubbles. Even pipe them down the cup cake paper to give a look of overflowing bubbles.
Cupcake recipecups (19oz/550g) all - purpose flour3 2/3cups (12oz/360g) granulated sugar1 1/2cup (3oz/90g) light brown sugar1/2(8oz/240g) butter, melted1 cup(16floz/480ml) buttermilk2 cupscups (12oz/360g) butter, at room temperature1 1/2(12oz/ 360g) icing sugar, sifted3 cups-1/2 cups (12oz/360g) butter, cubes and cold1(16oz/480g) sugar2 cups(1 lb 9oz/750g) all-purpose flour5 cups(8oz/240g) Icing sugar2 cups
22
Pop in your babies face in the center. Push it down to make sure it stays still. Top of the baby’s head with some more bubbles. Continue with your other cupcakes. Store at room temperature for up to 2 days.
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