These cream-filled summer cakes make a splash at any children’s holiday. With all this, it’s hard to believe that creating such an intricate decor is quite simple. As much as possible beautiful result with minimum effort is achieved thanks to the use of ready-made pasta and colorful marmalade cookies конфет. 
Time: 2 час. 20 min Difficulty: easy Amount: 12 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cakes
- 1 and 1/3 Art. premium flour
- 1 tsp baking powder
- 1/4 tsp fine salt
- 110 gr. butter, room temperature
- 1 tbsp. Sahara
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tbsp. whole milk
Butter cream
- 220 gr butter, room temperature
- 4 tbsp. powdered sugar
- A pinch of fine salt
- 2 tsp vanilla extract
- 2-3 tbsp. l whole milk
- Special equipment: pastry bag equipped large star-shaped nozzle
Crabs
- 230 gr. blue candy caramel coarsely chopped
- 12 pieces of red almond pasta
- 12 red and / or orange (e.g. peach) sweets from chewing marmalade cut in half
- 72 red licorice sweets 2.5 cm long.
- 24 small round red chewing marmalade sweets (e.g. cherry)
- 24 eye candy
“Beach”
- Sugar Turbinado, quantity determined by measure the need
- 450 gr blue lollipops
- Chewing marmalade in the form of fish, sharks, turtles and other marine creatures to decorate
Recipes with similar ingredients: premium flour, eggs, milk, butter, licorice sweets, marmalade
Recipe preparation:
- Preheat the oven to 177 ° C. Make a mold for 12 cupcakes red paper liners.
- Cupcakes: in a bowl, whisk the flour, baking powder and salt. In a separate bowl, beat with an electric mixer on medium-high-speed butter until smooth (approximately 1 minute). Pour sugar and whisk until white (about 3 minutes). Add one at a time, continuing to beat, eggs, and then vanilla extract.
- Pour 3 times, whisking at low speed, mix with flour, alternating with an infusion of milk in 2 sets. Then whisk on medium-high speed no longer than needed to combine ingredients.
- Spread the dough on paper inserts. Bake until tops will not restore shape after pressure and toothpick, inserted in the center of the cupcakes will not come out clean (20-25 minutes). Cool in shape for 5 minutes, then remove the cupcakes onto the wire rack, so that they cool completely.
- Butter: whisk in a bowl with an electric mixer at medium-high speed butter to air consistency (approximately 1 minute). Add icing sugar, vanilla and salt. Whisk at low speed to combine ingredients. Then increase the speed to medium-high. Whisk until light and creamy consistency (approximately 3 minutes). Pour in continuing to beat, milk for 1 tbsp. l at a time to get cream that can be spread.
- Set aside about 1/3 tbsp. cream, and put the rest in a pastry bag equipped with a large nozzle in the shape of a star. Put the cream on the muffins.
- Decoration: put crushed blue candies on cupcakes, to be like waves.
- Divide the pasta cookies into halves, one of which attach 2 parts of flat chewing marmalade sweets. Connect to the places corresponding to the numbers 10 and 2 on the dial hours. These will be claws. Squeeze 3 pieces of licorice candy under each claw to make legs.
- Spread 1 tsp. cream, or less, for fixing elements. Put the pasta halves back together. Make sure the “claws” and “legs” are held in the cream. Stick on 2 small round sweets of red chewing marmalade on top of each pasta cookie. Use a little amount of cream. With it, attach to each red marmalade candy eyes. Press the “crabs” of pasta from above into every cupcake.
- Beach: sprinkle turbinado sugar on a serving a tray to make it look like sand. Put the lollipops along one edges to create “surf waves.” Stick the “crabs” into the “sand”. Add sea creatures from chewing marmalade to the surface “water” and “sand”.
