Beetlejuice Cupcakes
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Beetlejuice Cupcakes
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Beetlejuice-inspired purple cupcakes with electric green frosting and a homemade stripey topper.
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Ingredients
Cupcakes:
- 190 g softened butter
- 190 g caster sugar
- 1 Teaspoon vanilla extract
- 3 Medium eggs
- 190 g self-raising flour
- Purple food colouring (add a little bit at a time until you get your desired colour)
Stripey cupcake toppers:
- 300 g white fondant
- 100 g Black fondant
Frosting:
- 120 g softened butter
- 400 g icing sugar
- 3-4 Tablespoons milk
- 1 Teaspoon vanilla extract
- Lime green food colouring
Instructions
Cupcakes:
- Preheat your oven to 180℃ (160℃ for fan ovens) and line a cupcake tin with 12 purple cases.
- In a large bowl, cream together the butter and sugar until soft and fluffy then stir in the vanilla extract.
- Mix in the flour and the eggs, a little bit at a time, until you have a smooth, thick cake batter. Then stir in the purple food colouring.
- Divide the batter between your 12 cases and bake for 20-25 minutes until a toothpick through the middle comes out clean. Transfer to a wire rack to cool.
Stripey cupcake toppers:
- Using icing sugar to prevent sticking, roll the white fondant out to around ½cm thick then use a cookie cutter to cut out 12 circles. A 3-inch cutter will make a topper that covers the whole cupcake while a 1.5-inch one will sit in the middle of the frosting (I used 1.5-inch).
- Re-roll the rest of the white fondant to ¼cm thick and do the same with the black fondant. Use a knife or pizza cutter to cut thin strips of each colour.
- Take one fondant circle and lightly brush it with water. Stick the black and white strips on, alternating until the whole circle is full. Repeat with the rest of the circles.
- Gently roll over the strips to press them in, being careful not to squash the topper. Then use your cookie cutter to recut the circles and trim off the edges of the strips (see video if unsure).
- Brush off excess icing sugar with a pastry brush.
Frosting:
- Add the butter to a bowl. Mix in half of the icing sugar and half of the milk. Then add the rest and mix well until smooth.
- Stir the vanilla extract and lime green food colouring into the frosting then transfer it to a piping bag fitted with a large star nozzle.
- Pipe a swirl of frosting on top of each cupcake then top with a stripey cupcake topper.
Notes
- Store in an airtight container in the fridge for up to 5 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
597kcal
(30%)
Carbohydrates
91g
(30%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
42mg
(14%)
Sodium
25mg
(1%)
Potassium
30mg
(1%)
Fiber
1g
(4%)
Sugar
78g
(156%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 597kcal | 30% |
| Carbohydrates | 91g | 30% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 25mg | 1% |
| Potassium | 30mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 78g | 156% |
* Percent Daily Values are based on a 2,000 calorie diet.
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