Prep Time: 3 hours
Cook Time: 18 minutes
These delightful cupcakes were simple to make and look great at a party. I was asked to make some for a little boys 2nd birthday and I hope he enjoys them!
Not having any children ourselves, I love the challenge of making children’s birthday cakes. I totally understand that some mums think it’s important to bake their own child’s birthday cake, but to be honest, I really don’t understand how you find the time. I casually made these little Lightning McQueens on Friday evening and then made the cupcakes and decorated them on Saturday afternoon so it’s not like they took ages but sometimes I don’t know how you mums do it.
If you decide to make these, this is how I did it…
I made Red Velvet cupcakes from the Hummingbird Bakery with a white chocolate frosting.
- 120g unsalted butter – softened
- 300g caster sugar
- 2 large eggs
- 20g cocoa powder
- 40ml red food colouring (such as Dr Oetker) – yes this amount is correct!!***
- 1 tsp vanilla extract
- 300g plain flour
- 1 tsp salt
- 240ml buttermilk
- 1 tbsp white wine vinegar (although I used cider vinegar as it’s all I had)
- 1 tsp bicarbonate of soda
***While writing this post it looks like Dr Oetker have discontinued their red food colouring. I used a bottle I had in my cupboard so I cannot comment on what you could use as a substitute. They do have a gel colouring now, but I am unsure how much you would need. They also have a natural red colouring but it sounds like it’s not as vibrant and may not give you the colour you want. Please comment below if you find the answer!
- Preheat the oven to 190C and line a muffin tray with cases
- Using a handheld electric whisk or a freestanding electric mixer with the paddle attachment, cream the butter and sugar together until pale and fluffy
- Break in the eggs one at a time, beating together thoroughly after each addition
- In a separate small bowl, stir together the cocoa powder, food colouring and vanilla to form a paste
- Add the paste to the batter and mix until completely incorporated
- Sift together the flour and salt in a mother bowl
- Add the flour to the batter in two batches, alternating with the buttermilk and mixing thoroughly after each addition
- In another small bowl, mix together the vinegar and bicarbonate of soda by hand and add it to the batter. Mix until fully incorporated
- Spoon the batter into the paper cases so that they are two-thirds full
- Bake in the oven for 18-20 minutes
- Allow the cupcakes to cool before frosting
- 170g white chocolate – melted and slightly cooled
- 230g unsalted butter – softened to room temperature
- 240g icing sugar
- 60ml extra thick double cream
- 1 tsp vanilla extract
- ¼ tsp salt
- In a medium bowl using a hand held or stand alone mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute
- Switch the mixer to low speed and slowly add the icing sugar
- Quickly stir the cooled white chocolate so that it’s smooth and add to the butter/sugar mixture
- Switch the mixer to medium speed and beat for 2 minutes until thick and creamy
- Add the cream, vanilla extract and salt
- Beat for 1 minute until combined
- Red fondant – car body
- Black fondant – wheels and windows
- Yellow fondant – lightning strike/lights
- White fondant – face
- Blue fondant – eyes
- Edible Glue
- Circle cutters for the wheels/eyes – I used a pen lid and a straw
- Small sharp knife
A simple way to get all the icing colours is to buy a pack of ready coloured icing.
As you can see, I didn’t use any special equipment to make these. And even the edible glue could be substituted for water. It’s not as strong, but it would help pieces stick together!
Unfortunately I didn’t remember to take photos of making these cars, but I just followed this great tutorial.
I only made a few cars, and then topped the rest of the cupcakes with fondant number 2’s and large wheels (that looked a bit like records) spelling out the birthday boys name. Lightning strikes would also be a great idea.
As always, when making cupcakes I always make a few extra so I can taste test them. I tried the frosting when I made it and wasn’t keen, but when eating both the cake and frosting together, it works. Beautiful moist and fluffy cakes with a sweet white chocolate topping.