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Mystic Moon Cupcakes

by Nick Makrides
Mystic Moon Cupcakes

Most of the time I’ll sketch out an idea and bake it to life. Sometimes though, like in this case, I have no clue where it’s going until I get there and I feel it’s finished. That’s what happened with these cupcakes. The bonus is that you guys loved them on social media!

Purple, yellow and green coloured, bubble gum, grape, and banana flavoured vanilla cupcakes with same coloured and flavoured frosting on top with a bright pink chocolate sphere

Mystic Moon Cupcakes

Mystic Moon Cupcakes

Serves 20

5 from 1 vote
Prep Time: 55 mins
Cook Time: 45 mins
Total Time: 1 hr 40 mins
Course: Dessert, American
Cuisine: American

Ingredients

Cupcakes

  • 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
  • 5 drops purple food gel + 5 drops pink food gel
  • 5 drops teal food gel
  • 5 drops yellow food gel
  • 1 tsp banana flavouring
  • 1 tsp grape flavouring
  • 1 tsp bubble-gum flavouring

Bubble-gum Cake Pops

  • 1 1/4 cups plain flour all-purpose
  • 3/4 cup caster sugar superfine
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1/4 cup unsalted butter softened
  • 1 large egg
  • 3/4 cups full-cream milk whole
  • 1/4 cup vegetable oil
  • 1 tbsp Greek yoghurt or sour cream
  • 1/2 tsp vanilla extract vanilla bean paste
  • 1 tsp bubble-gum flavouring
  • 5 drops teal food gel
  • 5 tbsp vanilla buttercream frosting

Bubble-gum Spheres

  • 2 3/4 cups white chocolate
  • 4 drops pink candy food gel this is different to regular food gel

Decorations

  • Silver star sprinkles got mine from FancySprinkles
  • Star sprinkles
  • 1/2 cup sherbet powder

Frosting

  • 2 batches American buttercream frosting
  • 5 drops purple food gel + 5 drops pink food gel
  • 5 drops teal food gel
  • 5 drops yellow food gel
  • 1 tsp banana flavouring
  • 1 tsp grape flavouring
  • 1 tsp bubble-gum flavouring


Instructions

Cupcakes

  • Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line two cupcake tins with the cupcake liners.
  • Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
  • Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  • Add the eggs, milk, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds. It’s at this point that you can add any flavourings or food-gel colourings to the batter.
  • Split the batter into three separate bowls. To make the grape batter add the grape flavouring, purple and pink food gel. Mix until well combined. To make the banana batter add the yellow food gel and banana flavouring. To make the Bubble-gum batter add the bubble-gum flavouring and teal food gel.
  • Add the three batters to separate piping bags and snip off a small piece of each one. Pipe squiggles of each one into your cupcake tin lined with white cupcake liners until they’re filled about ¾ of the way.
  • Bake for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.

Bubble-gum Spheres

  • Add the white chocolate to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Add the pink candy colour food gel and mix until well combined. Please note: the food gel used for this part of the recipe is not regular food gel. This is one is specifically used to colour chocolate.
  • For the next step you’ll need a sphere mould. You can use a hard plastic one or a silicone one. The one I used is a Polycarbonate Half-Sphere Chocolate Mould Half-Sphere measuring 50mm with 8 Cavities. Pour the melted pink chocolate into the mould filling each cavity up full. Then give the mould a gentle wiggle to help any air bubbles rise to the top.
  • Turn the mould upside down onto a baking tray and let the excess chocolate drip out of the mould. Then use a cake scraper to scrape away excess chocolate from the top of the mould.
  • Chill in the fridge for 40 minutes. The chocolate half spheres should come out very easily from the mould once chilled. To complete the mould add one half of the chocolate mould onto a small round cookie cutter. Add about 1 ½ tsp of cake pop into the sphere and then add some melted chocolate around the top of the chocolate. Place another half sphere on top and use your finger to go around the sphere to wipe away excess chocolate. Repeat to make all 15 spheres. Chill in the fridge until ready to use.
  • To prepare the frosting, split it into three separate bowls. To make the grape frosting add the grape flavouring, purple and pink food gel. Mix until well combined. To make the banana frosting add the yellow food gel and banana flavouring. To make the Bubble-gum frosting add the bubble-gum flavouring and teal food gel.
  • Add the three frostings into three separate piping bags. Snip off a small bit of the end and pipe lines of the frosting next to each other on a large piece of plastic wrap. Once you’ve piped about 15 lines roll the plastic wrap up into a log. Snip off one end with scissors and place the snipped end into a large piping bag fitted with a Wilton 6B piping tip.
  • Core the centre of each cupcake and fill with sprinkles and sherbet powder.
  • Pipe a double donut swirl of frosting on each cupcake. Sprinkle with silver star sprinkles and then carefully place the bubble-gum sphere on top. It’s important that you make sure the frosting is fairly stiff before you add the frosting on top. If your frosting is soft, place the frosted cupcakes in the fridge for 20 minutes before you place the spheres on top. If it’s a warm day, keep the cupcakes refrigerate and thaw 20 minutes before you serve them.

Bubble-gum Cake Pops

  • To make the bubble-gum cake pop cake follow the same process as the cupcakes. Replace the food flavourings and food gels with the bubble-gum flavouring and teal food gel.
  • Add the batter into a 9x9 inch cake tin lined with baking paper and bake for 40 minutes on 140C.
  • Once baked and completely cooled, crumble the cake using clean hands into a large mixing bowl. Add the frosting and mix until well combined. The cake should form a ball when you bunch it up in your hands and roll it.

Notes

Cupcakes can be stored in an airtight container for up to three days.
Candy food gel colouring - this is different to regular food gel colouring. It is oil based and used to colour chocolate without it seizing up.
Small sphere mould - Martellato Polycarbonate Chocolate Mould Half-Sphere 50mm, 8 cavities

Nutrition

Serving: 20g
Calories : 388kcal
Carbonhydrates: 38g
Protein: 6g
Fat: 24g
Saturated Fat: 16g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat : 0.1g
Trans Fat : 0.1g
Cholesterol: 52mg
Sodium: 262mg
Potassium : 114mg
Fiber: 1g
Sugar : 15g
Vitamin A: 261IU
Vitamin C: 1mg
Calcium: 124mg
Iron: 2mg
Nutrition Disclosure

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