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Summer Party Cupcakes

Posted May 5, 2020 by Ann Skipp


These cute bite-sized cupcakes are perfect for little ones and because the recipe yields so many, it’s easy to create a good number for a party spread. We’ve included suggestions for quick and easy decoration methods to make the cupcakes pretty as a picture without being too time-consuming.
You will need:


  • 125g (4½oz) caster sugar
  • 125g (4½oz) soft cake margarine
  • 2 eggs, beaten
  • 1tsp vanilla extract
  • 125g (4½oz) self-raising sponge flour
  • SK Mini Cupcake Cases

Sugar syrup

  • 75g (2½oz) caster sugar
  • 150ml (5¼fl oz/¼ pint) water
  • 1tsp vanilla extract


Makes 24 mini cupcakes

Making the Cupcakes
  1. Preheat the oven to 180°C (350°F/gas mark 4). Place the mini cupcake cases in a mini cupcake tin.
  2. Cream the sugar and margarine together until light and fluffy using an electric hand whisk. Gradually add the beaten eggs and vanilla. Fold in the sieved flour with a metal spoon.
  3. Spoon the sponge mixture evenly into each of the cases. Place in the oven and bake for 15–20 minutes until well risen and firm to the touch.
  4. Whilst they are baking, make the sugar syrup by putting the sugar into a saucepan and dissolving in the water over a low heat. Bring to the boil and simmer for several minutes, then add the vanilla extract and leave to cool.
  5. Drizzle the sugar syrup over each cake as soon as they come out of the oven. This will help keep the cakes moist and make them last longer. Being so small, the cakes can dry out during and after cooking, so the sugar syrup really improves their texture.
  6. While the cakes cool in the tray, make the buttercream. Place the butter, vanilla and icing sugar in a bowl and beat until very light in colour and fluffy in texture, adding enough milk to make a creamy consistency.
  7. When the cakes are completely cool, pipe the buttercream on top using a piping bag fitted with a large star nozzle.

Top Tip: To make chocolate cakes, substitute 1tbsp of flour with the same amount of cocoa powder and thoroughly mix together. For chocolate buttercream, substitute 1tbsp of icing sugar with the same amount of cocoa powder.

Decoration tip
  1. Use sugarcraft plunger cutters to make flowers, leaves, blossoms and butterflies to decorate the cupcakes. Roll out some SK Sugar Florist Paste (SFP) and cut out the shapes in advance to allow them to dry completely before adding them to the buttercream topping just before serving. If put on the cakes before they have hardened or too far in advance, the decorations may go soft. Ready-coloured SFP is available or use White SFP coloured with SK Professional Paste Food Colours to get your perfect shade.
  2. Make quick decorations using SK Great Impressions moulds, such as the rose and blossom mould, and SK SFP. Pipe small dots of coloured royal icing into the centre of blossoms for a beautiful finishing touch.
  3. To save time, use ready-made edible sugar decorations such as strawberries, teapots, blossoms and ball dragées or try chocolate decorations such as SK Chocolate Shavings, Vermicelli and Crispearls.
  4. Finish the cakes with fresh fruit such as blueberries, redcurrants and sliced strawberries.