Galaxy Cupcakes As We Wait for the Guardians

Guardians of the Galaxy  Vol.2 is just around the corner! Cannotable to wait!

As we get ready to go on a swashbuckling adventure with our favourite misfits yet again.We thought we would give you a delicious cupcake recipe to add some dazzle into the wait.

Make them for team

Galaxy cupcakes have gained a misconception of being too fancy to make at home. Trust me, a few ingredients bought from your supermarket and you too can create these tasty gorgeous treats.

(I’m going to pretend that I took my batch of these cupcakes to the Guardians and they decide that needed me on the Milano stat. As official cupcake maker to the team)

Print Recipe

Galaxy Cupcakes

Delicious dark chocolate cupcakes with a beautiful galaxy cream cheese icing

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Course

Desserts

Prep Time

15 minutes

Cook Time

15 minutes

Passive Time

25 minutes (cooling)

Servings

MetricUS Imperial

Ingredients

• 175 g plain flour
• 2 tablespoons butter softened
• 300 g caster sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 80 g cocoa powder
• 15 g dark chocolate melted
• 2 eggs
• 250 ml ml Milk
• 1/8 teaspoon Salt
• 3/4 teaspoon vanilla essence

Galaxy Icing

• 100 g butter softened
• 200 g cream cheese
• 570 g icing sugar
• Food colouring Blue, Pink, Purple and Black
• Edible glitter or Silver star sprinkles

Course Desserts Prep Time 15 minutes Cook Time 15 minutes Passive Time 25 minutes (cooling) Servings MetricUS Imperial Ingredients 175 g plain flour 2 tablespoons butter softened 300 g caster sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 80 g cocoa powder 15 g dark chocolate melted 2 eggs 250 ml ml Milk 1/8 teaspoon Salt 3/4 teaspoon vanilla essence Galaxy Icing 100 g butter softened 200 g cream cheese 570 g icing sugar Food colouring Blue, Pink, Purple and Black Edible glitter or Silver star sprinkles

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Instructions

Cakes

1. Preheat the oven to 180 degrees C. Line a cupcake tray with paper or foil cases. Sift together the flour, baking powder, bicarbonate of soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Next add melted dark chocolate and combine.
3. Add the flour mixture alternately with the milk; beat well. Fill the paper cups 3/4's full.
4. Bake for 15 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. Ice when fully cool

Icing

1. Beat together the cream cheese and butter for a few minutes until pale and smooth. Add the icing sugar in two stages, beating well between each stage. Continue until it looks very smooth and shiny.

   
2. Divide the frosting into 4 bowls – you don’t need to measure it precisely. Add a few of drops of different food colouring to each and mix well until you get the colours you want. Take a piping bag an attach a nozzle. An open star or ruffled nozzle looks best for this icing. Add in the coloured icing alternatively using tablespoons until you fill the bag. (a spoon of pink, followed by black then purple, blue etc)
3. Before piping the icing onto the cakes, give the bag a squeeze till more than one colour comes out. Hold the piping bag at a 90 degrees angle to the centre of the cake and squeeze until the icing reaches the edge of the cake. Next keep squeezing and spiral the piping bag upwards in a circle until it’s a nice big swirl, then gently lift the bag away as you stop squeezing.
4. Finish by sprinkling some edible glitter and/ star sprinkles on top.