Assorted Sports Cakes
- For the cupcakes
- ½ cup
- ½ cup
- ½ teaspoon
- 1 cup
- For the frosting
- 1 cup
- 1 tablespoon
- 4 teaspoons
- For the buttercream
- ¼ cup
unsalted butter (softened)
- ¾ cup
Orange (juice and finely grated zest)
- orange Food coloring
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Line a 12 hole bun tin with paper cases.
Cream the butter and the sugar together until light and fluffy. Add the vanilla, followed by the eggs.
Slowly fold in the flour until combined and spoon the mixture into the paper cases.
Bake for approximately 10-12 minutes until risen and bouncy to the touch. Remove the cakes from the tin and cool on a wire rack.
For the frosting: sift the icing sugar into a bowl and gradually mix in the lemon juice until smooth. Add just enough water to give a coating consistency.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar and beat well. Gradually beat in sufficient orange juice to give a soft spreading consistency. Stir in the zest and a few drops of orange colouring.
To decorate the cakes: Spread the frosting over 9 of the cakes. Cover 3 with yellow sugar strands. Add a squiggle of frosting. Press 6 chocolate buttons into each of 3 frosted cakes. Decorate with brown piping gel when the frosting has set. Cover 3 cakes with white sugar pearls and decorate with red piping gel. Spread the orange butter cream over the remaining cakes and decorate with brown piping gel.