Servings

For the Cupcakes:

  • 110g Tate & Lyle Fairtrade Pure Cane Caster Sugar 110g Tate & Lyle Fairtrade Pure Cane Caster Sugar
  • 110g butter (softened and cubed) 110g butter (softened and cubed)
  • 2 large eggs 2 large eggs
  • 1 tsp vanilla 1 tsp vanilla
  • 110 g self-raising flour 110 g self-raising flour
  • 1-2 Tbsp milk 1-2 Tbsp milk

For the Buttercream

  • 125g butter (softened) 125g butter (softened)
  • 180g Tate & Lyle Fairtrade Cane Icing Sugar 180g Tate & Lyle Fairtrade Cane Icing Sugar
  • 1 Tbsp milk 1 Tbsp milk
  • 3-4 drops of green food colouring 3-4 drops of green food colouring
  • 30- 40g marzipan for decoration 30- 40g marzipan for decoration

Instructions

HOW TO MAKE THIS GOLD CUPCAKES RECIPE

  1. Preheat the oven to 180 C (160 C fan) and line a 12-hole muffin tin with cupcake liners.
  2. Cream the butter and the sugar together for 2-3 minutes until pale and fluffy.
  3. Whisk eggs with vanilla in a jug or a mug, and gradually add into the sugar and butter, mixing well after each addition.
  4. Sift in the flour and fold into the rest of the ingredients using a spoon or spatula. Add 1 tbsp of milk to thin the batter out a bit. Divide the batter between cupcake cases, filling each no more than half full.
  5. Bake for 12 – 15 minutes, or until the cakes are golden brown. Remove from the oven and cool completely.
  6. Make the buttercream by beating all the ingredients together. Add enough food colouring to achieve the desired shade of green and transfer it to the piping bag (use the grass nozzle if you have one). Pipe the buttercream on top of the cupcakes.
  7. Decorate the cupcakes with small ‘golf balls’ made of marzipan and use some decorative toothpicks if you’d like.