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Galaxy Cupcakes

by Nick Makrides
Galaxy Cupcakes

These galaxy cupcakes are just so freaking amazing and simple to make. It’s like staring right into the galaxy, but you get to eat it!

Galaxy Cupcakes

Galaxy Cupcakes

Serves 20

5 from 1 vote
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 2 1/3 cups all-purpose flour all-purpose
  • 1 1/2 cups caster sugar superfine
  • 2 tbsp cocoa powder (optional)
  • 2 tsp baking powder
  • 1 cuptsp bicarb soda
  • 1/2 tsp salt
  • 3 eggs whole
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract or sour cream
  • 2 tbsp liquid blue food dye vanilla bean paste
  • 2 tsp vanilla extract

Frosting

  • 1 batch American buttercream frosting or Swiss meringue buttercream frosting
  • PURPLE: 2 drops deep pink food gel + 2 drops purple food gel
  • BLUE: 2 drops sky blue food gel
  • PINK: 2 drops deep pink food gel

Decorations

  • Sprinkles - I used anything glittery and shiny!
  • non-toxic glitter stars white star sprinkles. Anything galaxy or space themed! Pop rocks would also work well.


Instructions

Cupcakes

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  • Add the flour, sugar, cocoa powder (optional), baking powder, baking soda and salt into a large mixing bowl and mix on low speed to help everything combine. You may sift it if mixing by hand.
  • Add the eggs, oil, buttermilk, vanilla and blue food dye into a large jug and whisk until well combined.
  • Slowly add the buttermilk mixture into the dry ingredients while mixing on low speed. Once al the wet ingredients are in there stop the mixer, scrape down the bowl, and mix for a final 20 seconds.
  • Scoop into cupcake pan lined with cupcake papers, filling up about ½ way and bake for 30 min. Cupcakes will look shiny and moist on top. If it bounces and doesn't sink when you touch it, it's done! Set them aside on a cooling rack to cool completely before frosting.
  • Once cooled, core the centre of each cupcake and fill with star sprinkles

Frosting

  • Split your frosting into three mixing bowls. Colour each one using the colour combinations listed in the ingredients list. Mix using a spoon or spatula.

Frosting method shown in the video:

  • To prepare your piping bag: snip the end off a plastic disposable piping bag or sip lock bag and fit with a Wilton 6B piping tip. Sit the bag in a cup to make filling with frosting easier. Add 1 tsp of each coloured frosting in the bag until bag is filled just above halfway.

NEW, easier method to frost your cupcakes

  • Add each coloured frosting into three separate piping bags. Lay out a large piece of plastic wrap on your workbench. Pipe lines of each coloured frosting on the plastic wrap, alternating between each colour leaving a 1inch gap up the top and bottom of the plastic wrap. Roll the frosting up into a log and twist both ends. Snip off one of the ends and inert into a large piping bag fitted with a Wilton 6B piping tip.
  • Frost each cupcake in a swirl until finish off with a sprinkle of edible glitter and star sprinkles

Notes

Cupcakes can be stored in an airtight container for up to three days.
Please note: I have updated this recipe with some newer, easier frosting techniques.

Nutrition

Serving: 20g
Calories : 178kcal
Carbonhydrates: 17g
Protein: 3g
Fat: 11g
Saturated Fat: 8g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 31mg
Sodium: 140mg
Potassium : 30mg
Fiber: 1g
Sugar : 1g
Vitamin A: 169IU
Vitamin C: 0.1mg
Calcium: 50mg
Iron: 1mg
Nutrition Disclosure

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4 comments

Stephanie June 10, 2022 - 4:26 am

Hey Nick. I’m in the middle of making these and only realized halfway through that there’s huge errata in the recipe, ingredients that don’t match the video, and I’ve got everything in the oven and just hoping it comes out okay:

– butter is in the ingredient list, but not mentioned in the video or in the steps (I didn’t use it)
– 50ml of red dye is in the ingredient list, never used (I didn’t use it)
– bicarb is mentioned in the video, not in the ingredient list (I didn’t use it)
– sour cream and milk are mentioned in the ingredient list, but not mentioned how they’re supposed to be used — to make buttermilk? (I combined them, and skipped adding buttermilk)
– cocoa powder is mentioned in the video, but not in the recipe (I added roughly a tablespoon)
– I’m afraid my cupcakes look a really alarming shade of olive green, despite deliberately using Wilton sky blue to color them — I suspect the cocoa powder is either conflicting with it, or I used too much? IDK, I couldn’t figure out how much to use.
– vanilla extract mentioned twice (I used a heavy pour — probably 2 tsp)

Clarification would be appreciated, I’m sure, for anyone in the future who comes across this video.

Reply
Nick Makrides June 14, 2022 - 11:38 am

Hi Steph! My apologies and thanks so much for letting me know. These cupcakes use my red velvet cupcake recipe as a base and for some reason my vanilla cupcake recipe was added in as a base instead. I’ve gone in and fixed it all up to make sure it’s correct and accurate to the video. My apologies again for the error. It makes me sad that you tried this recipe and followed it only for it to have been entered incorrectly. Thanks again for letting me know! N x

Reply
Alex June 27, 2022 - 7:03 am

Hello!

I would like to know the following:
1) What size cupcake liner should I use?
2) How many cupcakes does this recipe make?

Reply
Nick Makrides August 1, 2022 - 10:54 am

Hi Alex! This recipe makes about 14 cupcakes depending on the size of your cupcake liners. The size of the liners I use are
Cupcake Liners
Brand: Confeta
Bottom: 5cm
Height: 4cm
Top: 7.5cm

Reply

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