With our beach cupcakes, the recipe is about having fun. We usually do this
close to the December holidays. We bake a cupcake from the dough the
children mixed and decorate it with blue icing, “sand” (cookie crumbs) and a
small cocktail umbrella on top.


3 eggs
130 g self-raising flour
150 g softened butter
160 g castor sugar
1 tsp vanilla essence
3 tbsp milk

Lemon icing
1 cup icing sugar
1 lemon, zested
3 tbsp lemon juice

Use 1/2 teaspoon vanilla extract instead of vanilla essence

Method for beach cupcakes

Pre-heat the oven to 170°C.

Mix all ingredients together in a bowl (the mixture is very easy and can be mixed for a minute or two with a handheld electric mixer or can be mixed by hand with a wooden spoon). Mix until there are no pieces of butter left. Spoon into cupcake cases and bake for 10 – 12 minutes for small cupcakes, 15 – 20 minutes for big cupcakes.

Beach cupackes lemon icing
Mix icing sugar with a little lemon juice, stir well – you can decide on the thickness of the icing by adding less or more lemon juice. If you want to decorate like beach cupcakes, add blue food colouring.

Use Tennis or Marie biscuits, (ground fine in a food processor to resemble sand) and sprinkle over the blue icing, then put a small cocktail umbrella on top.

We also use this lemon icing recipe, without the blue colouring, for our cinnamon buns.

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