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Fruitti Toots Cupcakes

These pretty summer themed cupcakes are perfect for a party or taking on a picnic with the children. They are a deliciously moist cupcake topped with one of new summer flavours from the Natural Flavoured Icing sugar Range.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

In addition, you can decorate these classic cupcakes with buttercream flowers using our Nifty Nozzles, the genuine Russian piping tips.

This recipe is one that you will return to time and time again. Furthermore, the cupcakes don’t go dry around the edges.

As a general rule, we recommend eating your cupcakes on the day of baking or within 24 hours for the best flavour, but they will last up to 2 days.

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Ingredients make 10

150g Sugar and Crumbs Ftuitti Toots Natural Flavoured Icing Sugar
150g Margarine
3 Large Eggs
150g Self Raising Flour
For the Buttercream
250g Butter room softened
500g Sugar and Crumbs Fruitti Toots Natural Flavoured Icing Sugar
Coloursplash Edible Gel Food Colouring of your choice
Sugar and Crumbs Sprinklelicious Range 


1. Pre-heat the oven to 150 C, 140 C fan, Gas mark 2.

2. In a clean mixing bowl add the Sugar and Crumbs  Natural Flavoured Icing Sugar and margarine beat together for 5 minutes until light and fluffy.

3. Add the eggs one at a time with a teaspoon of the flour until all the eggs have been thoroughly mixed in.

4. Next add the flour and on a low-speed mix until it has combined then turn the mixer up to medium-high speed and beat for no more than 30 seconds.

5. Using a dessert spoon fill each cupcake case to two thirds full and bake in the oven for 20-25 minutes until they are golden brown and firm to the touch.

6. Remove them from the oven and allow them to cool in the tin for 15-20 minutes before transferring them to a wire cooling tray to cool completely.

7. Let’s make the buttercream by beating the room softened butter on medium-high speed until it is lighter in colour and fluffy.

8. Add the Natural Flavoured Icing Sugar and chop in using a spatula to prevent an Icing sugar cloud from covering your kitchen, once chopped in turn the mixer on slowly until the ingredients have combined then turn up the speed to medium-high for no more than 20 seconds.

9. If the Buttercream still feels a little too stiff for piping then add 1 Tbsp of warm water from the kettle and beat for 5 seconds.

10. Using a selection of nozzles that you own you can decorate these cupcakes to the design of your choice.

11. Add a finishing touch and a bit of bling to your cupcakes by using one of our colourful sprinkles from our Sprinklelicious Range.


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