Teddy Bear Bikini Beach Cupcakes
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
- Cupcakes
- 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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