Pick 'n' Mix Cupcakes

Name: Pick 'n' Mix Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 200 g caster sugar; 125 g butter, softened; 1 tsp. vanilla extract; 4 medium eggs; 200 g self-raising flour; 1 tbsp. milk; 3 tbsp. bake-stable rainbow sprinkles (see GH Tip); 125 g butter, softened; 250 g icing sugar; 2 tbsp. Bird's Custard Powder; 1 tsp. vanilla extract; 1 tbsp. milk; Selection of pick ’n’ mix sweets, we used flying saucers, bubblegum and cola bottles, hearts, fried eggs, bears and rings (optional)

Embrace your inner child and go wild decorating these fun cupcakes - use any sweets your heart desires!

By The Good Housekeeping Cookery TeamPublished: 06 March 2024

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cupcakes with frosting and pick 'n' mix toppings on a plate

Alex Luck

These nostalgia-inspired cupcakes bring out the kid in everyone. With a rainbow sprinkled sponge and fluffy custard buttercream, they’re fabulous even without the scattering of sweets on top.

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Yields:

12 serving(s)

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Cal/Serv:

418

Ingredients

FOR THE CAKES

200 g
caster sugar
125 g
butter, softened
1 tsp.
vanilla extract
4
medium eggs
200 g
self-raising flour
1 Tbsp.
milk
3 Tbsp.
bake-stable rainbow sprinkles (see GH Tip)

FOR THE CUSTARD BUTTERCREAM

125 g
butter, softened
250 g
icing sugar
2 Tbsp.
Bird's Custard Powder
1 tsp.
vanilla extract
1 Tbsp.
milk
Selection of pick ’n’ mix sweets, we used flying saucers, bubblegum and cola bottles, hearts, fried eggs, bears and rings (optional)

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Line a 12-hole muffin tin with paper muffin cases.
2. Step 2For the cakes, put the sugar, butter, vanilla and a pinch of salt into a large bowl and beat with a handheld electric whisk, until pale and fluffy. Gradually beat in the eggs, one at a time, adding a small spoonful of flour with each egg to help stop the mixture curdling.
3. Step 3Using a large metal spoon, fold in remaining flour followed by the milk, mixing just until combined. Mix in the sprinkles then divide mixture between the cases. Bake for 12-15min, until risen and golden. Transfer to a wire rack to cool.
4. Step 4Make the buttercream. Put butter in a large bowl and sift over the icing sugar and custard powder. Beat with a handheld electric whisk until light and fluffy. Add vanilla and milk and beat until smooth. Pipe or spread on top of the cupcakes and decorate with pick ’n’ mix. Serve.

TO STORE

Store in an airtight container at cool room temperature for up to 3 days.

GH TIP

Check the description on your sprinkles to make sure they’re bake-stable, as ones not described as such may lose their colour or bleed into the sponge when baked.