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Gender Reveal Cupcakes

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These gender reveal cupcakes look funky and taste awesome! The perfect treat to put on your gender reveal celebration dessert table!

Gender Reveal Cupcakes

Strawberry flavoured vanilla cupcakes with vanilla frosting and blue and pink meringues on top.

Gender Reveal Cupcakes

Gender Reveal Cupcakes

Strawberry flavoured vanilla cupcakes with vanilla frosting and blue and pink meringues on top.

Serves 12

5 from 1 vote
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Prep: 40 minutes
Cook: 45 minutes
Total: 1 hour 25 minutes
Course: Dessert
Cuisine: American
Calories: 675kcal

Ingredients

Coloured Vanilla Cake

  • 3 1/2 cups (430 g) plain flour all-purpose
  • 1 1/4 cups (265 g) caster sugar superfine
  • 3 tsp (3 tsp) baking powder
  • 1/2 tsp (1/2 tsp) fine salt
  • 1/2 cup (125 g) unsalted butter softened
  • 2 large (2 large) eggs
  • 1 1/2 cups (375 ml) full-cream milk whole
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp (2 tbsp) Greek yoghurt or sour cream
  • 1 tsp (1 tsp) vanilla extract vanilla bean paste
  • 2 drops (2 drops) blue or pink food gel
  • 1 tsp (1 tsp) strawberry essence

Chocolate Cupcakes

  • 1 1/3 cups (175 g) all-purpose flour plain
  • 1 1/4 cups (225 g) caster sugar superfine
  • 1/4 cup (50 g) cocoa powder
  • 1/2 tsp (1/2 tsp) bicarbonate of soda (baking soda)
  • 1/2 tsp (1/2 tsp) fine salt
  • 3/4 cups (175 g) unsalted butter softened
  • 2 large (2 large) eggs at room temperature
  • 3/4 cup (175 ml) full-cream milk whole
  • 1 cup (250 ml) chocolate sauce

Mini Meringues

  • 55 g (55 g) egg whites
  • 1/2 cup (150 g) caster sugar superfine, not powdered or granulated
  • 1 tsp (1 tsp) strawberry essence
  • 1 drop (1 drop) pink food gel
  • 1 drop (1 drop) blue food gel

Frosting

  • 1 batch (1 batch) fluffy vanilla buttercream frosting

Learn How To Make it! [VIDEO]


Instructions

Coloured Vanilla Cake

  • Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an baking tray with oil spray and line the bottom with baking paper.
  • 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 mix until it resembles a fine sand like texture.
  • Add the milk, oil, greek yogurt, eggs and vanilla extract into into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill baking tray with batter. Bake for 30 min or until a toothpick inserted comes out clean. Allow the cake to cool for 2 min and then carefully flip the cake over on to a cooling wrack to cool completely before using.
  • Using a large serrated knife, carefully trim the top off to make even and flat layers. Try to aim to get them all the same height.
  • Use a heart shaped cookie cutter to cut out heart shapes. Set aside.

Chocolate Cupcakes

  • 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 cocoa powder, plain flour, salt, bicarb soda and sugar. 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 there is no butter visible and it’s well incorporated into the dry.
  • Next, add milk and eggs in a jug and whisk until well combined.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Fill each paper ¾ 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). Insert heart shaped cake into each cupcake liner. 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.

Meringue Kisses

  • Add egg whites to a large very clean bowl and whip to soft peaks. Very slowly add sugar while mixer is on high speed until all the sugar is in the egg whites. Continue mixing until you reach stiff glossy peaks.
  • Separate meringue into two separate bowls and colour one with blue and the other with pink. You can of course colour them any colour you like to suit your needs! :0)
  • Bake for 1 hr on 100c and allow them to cool in the oven before taking out. The meringues will soften after a couple hours. That’s completely normal. The slower and longer you bake them the drier they’ll be. If you have extra, store them in an airtight container for up to 3 days.
  • To put the cupcakes together fit the end of a piping bag with a Wilton 6B piping tip and frost a double donut swirl. Drizzle with chocolate sauce and then pipe a small swirl on top of that. Attach meringue kisses as demonstrated to frosting.

Notes

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

Nutrition

Serving: 20g
Calories : 675kcal
Carbonhydrates: 57g
Protein: 14g
Fat: 46g
Saturated Fat: 29g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 179mg
Sodium: 568mg
Potassium : 285mg
Fiber: 5g
Sugar : 2g
Vitamin A: 1147IU
Vitamin C: 0.1mg
Calcium: 147mg
Iron: 5mg
Nutrition Disclosure
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