Aloha!! I made these fun little cupcakes a couple of years ago for a summer fundraiser at my church. They use my Basic dairy and egg free sponge recipe. They would be great for a Hawaiian themed party or a fun thing to make with kids during the summer holidays.
To give the cakes that tropical flavour I used a bit of lime juice into the mix and used coconut milk instead of soya milk.
Decorating was the really fun part. I used Betty Crocker’s vanilla icing and added a little bit of blue food colouring. I swirled the blue colour into the icing, making sure not to completely mix it so there were still white bits that looked like little waves.
I used crushed ginger biscuits to make the sand and added little jelly bears and cocktail umbrellas, and my little tropical island was complete!
To make a sunbathing bear I used Fizzy strawberry belts, cut them just larger than the bear, then laid the bear on top.
Since making these I’ve discovered that edible sand can also be made using a combination of granulated light brown sugar and crushed rich tea biscuits, which is great if you don’t like ginger biscuits.
As always, let me know how you get on with making these, I’d love to hear from you.