Gold & Silver Cupcakes

A birthday cake variation for a teenage birthday or celebration. Decorate with a gold and silver theme.

For the cupcakes you will need:

• 3 extra large eggs, at room temperature
• ¾ cup (180ml) canola oil
• 1 cup (250ml) full cream milk, lukewarm
• 1 x 600g Ina Paarman’s Vanilla Cake Mix
• 24 small paper cups (silver or gold colour)

For the icing you will need:

• 1 x 250g Ina Paarman’s Vanilla Icing Kit
• 125g butter, at room temperature
• ⅓ cup (80ml) water
• gold or silver edible shimmer dust
• gold or silver helium balloons

Method

1. Adjust the oven rack to the middle position and preheat the oven to 190°C.
2. Line two muffin pans with paper cups.
3. Mix cake according to package instructions.
4. Divide cake mixture between paper cups.
5. Bake for 15 to 20 minutes and leave to cool completely.
6. Prepare icing according to package instructions.
7. Spread tops of cooled cupcakes with half of the prepared icing.
8. Pipe a rosette with the remaining icing, on top of each cupcake using the icing package and nozzle provided.
9. Dip a smallish brush into the edible shimmer and flick the dust over the cupcakes (best to work on newspaper away from a draft).
10. Arrange the cupcakes on a tiered stand, add candles and balloons.