BEER PONG CUPCAKES
You will need Dollar Sweets Stripes Patty Pans and mini plastic cups for this recipe.
Mini plastic cups can be found online or at some discount stores.
Prep time: 30 mins plus 2 hours for jelly to cool
Cooking time: 20 mins
1 packet lemon jelly crystals
225g butter, room temperature, plus extra for greasing
200g white caster sugar
100g brown sugar
6 extra-large (60g each) eggs
350g plain flour
½ tsp bicarbonate of soda
250g sour cream
2 tsp Dollar Sweets Vanilla Bean Paste
Dollar Sweets Vanilla Buttercream
White modelling paste
White edible sugar (optional)
Prepare jelly according to packet instructions. Pour evenly between 12 mini plastic cups and refrigerate until jelly is set.
Preheat oven to 180ºC (160ºC fan).
Line a standard muffin tin with 12 red striped patty pans.
Use a stand mixer or handheld beater to beat butter and sugars together until pale and fluffy.
Add the eggs, one at a time, whisking each one in with a tablespoon of flour. Use a spatula to fold in the remaining flour and bicarbonate of soda, then fold in sour cream and vanilla until combined.
Divide the mixture evenly between patty pans and bake for 20-25 mins until they spring back when pressed gently. Cool completely.
Pipe buttercream around the edges of the cooled cupcakes. Place a jelly cup into the centre of each cupcake. Use white modelling paste to make small balls, for the ping pong balls. Place one onto each jelly. For beer foam, sprinkle with white coloured sugar.