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Candy Meadow Cupcakes

by Nick Makrides
Candy Meadow Cupcakes

So, these cupcakes were designed by one of my lovely followers. I wish I could remember the name of the follower! It was made so long ago though and my memory is terrible! But the brief was to create something really unique and creative! And she nailed it!

Candy Meadow Cupcakes

Candy Meadow Cupcakes

Serves 20

5 from 1 vote
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups all-purpose flour
  • 1 1/4 cups caster sugar superfine
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 20 candy striped lollipops
  • 1 tsp strawberry essence
  • 3 cups crushed frozen raspberries
  • Freeze dried raspberries whole x 20 and some crushed to sprinkle
  • Pink sugar pearls
  • 1 cup Chocolate sauce

Chocolate bark:

  • 1 1/2 cups white chocolate
  • 1 tbsp vegetable oil
  • 1 drop pink food dye

Pink chocolate sauce:

  • 1 cup white chocolate
  • 1/2 cup cream at least 35% fat content
  • 1 drop pink food dye


  • 2 batches of fluffy white choc ganache frosting


Pink chocolate sauce:

  • Combine white choc and cream in a microwave safe bowl and microwave for 20 seconds at a time until smooth. Add pink food dye and mix until well combined. Cover with plastic wrap and set aside.

Chocolate Bark

  • Add white chocolate to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Transfer about 1/3 of it to a small mixing bowl. Add oil and food dye and mix until well combined.
  • Pour white choc on to a large piece of baking paper and spread evenly. Drizzle pink chocolate on to the white and use a toothpick or the back of a fork and swirl it around to create a tie dye like effect. Sprinkle for freeze dried raspberries and chill in the fridge for 20 min. Once it’s set chop up with a large knife or break up with your hands.


  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next, add milk, eggs, yogurt, oil, strawberry essence and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add 2 cups frozen raspberries and mix for another 20 seconds.
  • Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).  Sprinkle with more crushed frozen raspberries.
  • Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  • To finish cupcakes, core each cupcake, insert one freeze dried raspberry in each one and fill with chocolate sauce.
  • Fit the end of a piping bag with a round tip and frost in a swirl with white chocolate ganache.
  • Drizzle with pink chocolate sauce, then with chocolate sauce. Decorate with freeze dried raspberry, pink sugar pearls, chocolate bark and a candy-striped lollipop.


Cupcakes can be stored in an airtight container for up to three days.


Serving: 20g
Calories : 354kcal
Carbonhydrates: 33g
Protein: 5g
Fat: 23g
Saturated Fat: 15g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 48mg
Sodium: 173mg
Potassium : 132mg
Fiber: 1g
Sugar : 16g
Vitamin A: 316IU
Vitamin C: 1mg
Calcium: 125mg
Iron: 1mg
Nutrition Disclosure

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