Teddy Bear Bikini Beach Cupcakes

By Tastemade Culinary Team

Vanilla and lemon flavoured cupcakes with buttercream frosting, topped with lemon jell-o, teddy bear cookies with bikinis and a cocktail umbrella.

Updated: 4/2/2024

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Ingredients

Teddy Bear Bikini Beach Cupcakes

  • 15 1/4 ounces plain (all-purpose) flour
  • 9 1/4 ounces caster (superfine) sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 4 1/2 ounces unsalted butter, softened
  • 2 large eggs
  • 12 3/4 fluid ounces full-cream (whole) milk
  • 4 1/2 fluid ounces vegetable oil
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 drop teal food gel
  • 2 drops blue food gel
  • 1 teaspoon lemon flavouring

Frosting

  • 250 - 1 cup unsalted butter, softened
  • 8 3/4 ounces - 2 cups icing (confectioners’) sugar
  • 2-4 teaspoons vanilla extract
  • 1 teaspoon lemon flavouring
  • 2 drops blue food gel

Decorations

  • 20 tiny teddies
  • 1 cup crushed graham crackers
  • 20 cocktail umbrellas

Royal Icing

  • 1 ounce egg whites (pasteurized) (1 egg)
  • 5 1/2 ounces icing (confectioners') sugar, sifted
  • 2 drops pink food gel

Jell-O

  • 1 tablespoon powdered gelatin + 1 cup cold water
  • 1 cup boiling water
  • 1 cup sugar
  • 1 teaspoon lemon flavouring
  • 1 drop blue food gel

Steps

  1. Cupcakes
  2. Preheat a fan-forced oven to 285°F or a conventional oven to 320°F. Line two cupcake tins with white cupcake liners.

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