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Midnight Galaxy Cupcakes

by Nick Makrides
Midnight Galaxy Cupcakes

This is what started the series! These are my midnight galaxy cupcakes, perfect alongside my cake!

Dark swirls of moody galaxy frosting on top of a blackberry flavoured vanilla cupcake.

Midnight Galaxy Cupcakes

Midnight Galaxy Cupcakes

Serves 20

5 from 4 votes
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Course: Dessert, American
Cuisine: American



  • 3 1/2 cups plain flour all-purpose
  • 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 full-cream milk whole
  • 1/2 cup vegetable oil
  • 2 tbsp Greek yoghurt or sour cream
  • 1 tsp vanilla extract vanilla bean paste
  • 2 drops black food gel + 2 tsp food grade charcoal powder optional
  • 2 drops aqua food gel
  • 2 drops purple food gel + 1 drop black food gel
  • galaxy coloured sprinkles black, green, purple assorted sprinkles
  • 1 tsp boysenberry essence
  • 2 tsp silver lustre dust + 3 tsp vodka or vanilla extract


  • 1 batch Swiss meringue buttercream frosting
  • 2 tsp food grade charcoal powder or black food gel
  • 4 drops aqua food gel + 2 drops black food gel
  • 2 drops purple food gel
  • 1 tsp boysenberry essence



  • 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 and boysenberry essence 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 and mix for another 20 seconds.
  • Split batter into 3 separate bowls. Colour one with charcoal. Mix until well combined. Add purple gel to make the purple batter and the aqua and black to make the aqua batter.
  • Transfer each to a piping bag.
  • Pipe little blobs of each colour to each cupcake liner, filling up ¾ of the way.
  • 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 prepare frosting repeat the same colouring and process to the frosting as you did with the batter and add boysenberry essence. Mix until well combined.
  • Transfer to three separate piping Bags. Lay out a sheet of plastic wrap on your work bench and pipe long strips of frosting as demonstrated in the video. Roll up and twist the end of the plastic log. Snip off one end of the log and insert into a piping bag fitted with a Wilton 1M piping tip.
  • Core each cupcake and fill with sprinkles.
  • Frost swirls of frosting on top of the cupcakes.
  • To prepare lustre dust mix the silver lustre dust with the vodka and mix until well combined. Using a food safe paint brush or teaspoon, splatter your silver stars on the frosting.


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


Serving: 20g
Calories : 177kcal
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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