Baby Shower Boys and Girls Cupcakes

Baby Shower Cupcakes

Adapted from Planet Cake
Course Snack
Keyword cupcake
Prep Time 10 minutes
Cook Time 20 minutes
Decorating time 45 minutes
Total Time 30 minutes
Servings 12 cakes


  • 100 g caster sugar
  • 100 g butter softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 100 g self-raising flour
  • raspberry jam
  • 120 g butter cream 40g  unsalted butter beaten with 80g icing sugar
  • 250 g skin coloured fondant
  • 100 g blue fondant
  • 100 g pink fondant
  • Black colouring icing pen you could use a small amount of black fondant instead
  • small amount of cornflour mixed with red petal dust


  • Preheat oven to 180°c and line a bun tin with fairy cake liners.
  • In a bowl beat together the butter and caster sugar until it is light and fluffy then one at a time stir in the eggs. Don’t worry if it begins to look curdled add a small amount of the flour. Mix in the vanilla extract.
  • Carefully fold in the flour.
  • Fill each liner 2/3 with cake mix. Dollop a tsp of jam on the cake batter just before the cakes go in the oven.
  • Bake for 15-20 min until risen and golden. Allow to cool completely before icing.
  • In a bowl beat together the butter, icing sugar and lime juice until light and fluffy. Spread a small amount of the buttercream on top of each cake.
  • Roll out the skin coloured icing until around 3mm thick. Cut out rounds and smooth on to the top of the cakes. Then mark the eyes and mouth then using a small amount of water attach the nose and ears.
  • Roll out the blue/pink icing and using the same round cutter cut out rounds. Cut these circles in half then cut a 5mm edge off the semicircle (this will be the ridge on the hat). Stick the semicircle on the head using a small amount of water then attach the rim. Use a cocktail stick along the rim to give the detail.
  • Using a small amount of cornflour and red petal dust mixed together, brush on the cheeks to give babies a rosy glow.