I came up with my recipe for these cupcakes following the Depressed Cake Shop theme. I attended the Essex event a couple of weeks ago, hosted by the brilliant Liz (aka Bubakes), raising money for Mind and Help for Heroes selling bakes all coloured grey.
I brought along 24 of my Grey Lemon Funfetti Cupcakes with Cream Cheese Frosting topped with a chocolate rose (as well as 50 Dark Chocolate Chunk Cookies). Now you don’t have to colour them grey at home but the colour from the sprinkles leaks into the sponge making the final cupcake very interestingly coloured, almost like tie dye! My choice of sprinkles are rainbow vermicelli sprinkles because they are what I had but also come in lots of colours which help give the cupcake its funfetti effect.
As with all of my cupcakes, I use an ice cream scoop to portion out the batter into my muffin cases. The sprinkles do make it hard to use the scoop properly as they can get in the way however as long as the cupcake cases are filled up to two-thirds full and evenly, it’s fine.
I have often struggled with cream cheese icing as it often goes runny and cannot be piped. I have finally managed to make a cream cheese icing that I piped using a star nozzle and held its shape. Here, I used the photography app Prisma which is fantastic for changing all of your photos with lots of great effects. Look here at the definition on the cream cheese icing:
This is my signature cupcake recipe, which works to give tasty, light and moist cupcakes every time.
210g granulated sugar
250g self raising flour
60ml lemon juice
80g Greek yoghurt
60g rainbow vermicelli sprinkles
80g cream cheese
500g icing sugar
2 tbsp lemon juice
Zest of 1 lemon
Chocolate decorations – these are optional, but add a little extra to your cupcakes. I recommend my White Chocolate Sprinkle Hearts, which compliment the lemon flavour.
Preheat the oven to 170°C. Line a 12-hole muffin tin with muffin cases.
Place all the ingredients for the sponge into a large bowl except for the sprinkles and beat for 1 minute using an electric whisk until well incorporated and even, scraping down halfway through. Fold through the sprinkles until evenly incorporated.
Use an ice cream scoop to evenly divide the batter between the 12 cases, making sure not to fill them more than two-thirds full.
Bake for 18 minutes or until the cakes are springy, golden brown and an inserted skewer comes out clean. Cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.
For the cream cheese frosting, cream together the margarine and cream cheese. If you are opening a new package of cream cheese, try to drain off any of the excess liquid which could make your frosting runny. Add in the lemon zest.
Add the icing sugar and lemon juice in 2 batches, beating well between each addition. You will find on the first batch it is very runny but thickens up dramatically into a frosting which is thick, soft, light and holds its shape. Place into a piping bag fitted with a star nozzle, seal the top of the bag with an elastic band and place into the fridge for 15 minutes.
Pipe a swirl of the icing on top of each cupcake. Exert pressure on the bag starting in the centre of the cupcake and exerting the same pressure, make your way around the cupcake, returning to the centre, pressing down while releasing the pressure and lifting the bag away. Place a chocolate decoration on the top of the icing. Leave the icing to firm up before serving.