Haribo Cupcakes
These Haribo Cupcakes are super quick and easy to make. They have a vanilla cupcake and vanilla buttercream and are topped with some classic Haribo’s.
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Haribos
Haribo’s are one of my all-time favourite sweets. I love the Original and Tangfastics. The beauty of this recipe is that you can use any Haribo flavour you love. You could even add some Halloween Haribos instead if you fancied.
Cupcake Cases
Whenever I bake cupcakes I always use the same Baking Cups. They are quite deep which for me is the perfect cupcake size. I love how many different colours and designs they come in and they open out to create a little plate to catch any crumbs.
Another thing I love about these Baking Cups is that because they have flat bottoms you can bake them on an oven tray and they hold their own shape during baking.
Vanilla Cupcake
To make these Haribo Cupcakes I went with a super quick and simple vanilla cupcake. I love how soft and utterly delicious it is and it makes the Haribos the star of these cupcakes.
Whenever I make cupcakes I always start by creaming together the butter and sugar. You can use either unsalted butter or a baking spread like Stork (shops’ own brand alternatives will also work perfectly)
I used normal caster sugar in this recipe because I wanted a vanilla cupcake but you could change it up and use light brown sugar instead to get a slightly toffee-flavoured cupcake.
Baking
The cupcakes need to be baked until they are golden brown in colour. The baking time is only a guide, depending on your oven it may take longer/shorter for the cupcakes to bake.
There are a couple of ways to tell if the cupcakes are baked, the first is to test them using a cupcake tester. The tester should come out clean if the cupcakes are baked. If the tester comes out with batter on then they need to be baked longer.
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Another way to test if your cupcakes are ready is to gently press down on the top of the cupcake. When you remove your finger if the cake springs back to its original shape then the cupcakes are ready. If you end up with a slight dent in the top of your cupcakes then they need to be baked longer. I would recommend popping them back into the oven for 3-4 minutes before checking them again.
Once the cupcakes are baked leave them to cool on your muffin tray or oven tray for 10-15 minutes before moving to a wire cooling rack to cool fully.
Vanilla Buttercream
This Vanilla Buttercream is super quick and easy to make and you only need three ingredients.
Unsalted Butter – For the buttercream you MUST use unsalted butter. Baking spreads like Stork will be too soft and you will end up with a buttercream soup.
Icing Sugar – Of course, to make buttercream we need a white icing sugar.
Vanilla Extract – Vanilla Extract can be a little pricey but it is so worth it. It gives your cupcakes and buttercream such a deliciously natural vanilla flavour.
Decoration
To decorate the cupcakes pipe the buttercream on top. I did this by using a 1M Piping Tip, before decorating them with Haribo sweets.
Alternatives
If you want to make these chocolate flavoured remove 25g of the self-raising flour and icing sugar and replace them with cocoa powder.
You can use any Haribo sweets you fancy to make these cupcakes. You could even add some food colouring to the buttercream and use a limited edition Haribo sweet like their Halloween range.
Equipment
Baking CupsMixing BowlSpatulaScalesCake TesterWire Cooling RackPiping BagPiping Tip
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Haribo Cupcakes
Ingredients
For the Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Caster Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the Buttercream
- 200 g Unsalted Butter
- 400 g Icing Sugar
- 1 tsp Vanilla Extract
- 3-4 tbsp Whole Milk (optional)
For the Decoration
- 175 g Haribos
Instructions
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add in the remaining ingredients and whisk until they are all combined.
- Split the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are springy to the touch.
- Leave them to cool for 15-20 minutes before moving them to a wire cooling rack to cool fully.
To Make the Buttercream
- Beat the butter for 5-10 minutes until it is soft and supple. Add in the melted white chocolate and beat until completely combined.
- Add in the icing sugar and vanilla extract and beat until all the ingredients are incorporated.
- If the buttercream is too thick add 1 tbsp of milk and mix. Repeat until the buttercream is the desired consistency.
- Put the buttercream into a piping bag and pipe it on top of the cupcakes
- Decorate with the Haribos.
Notes
- These Haribo Cupcakes will last for 3+ days in an airtight container.
I love the sound of these; very delicious! I love the addition of the Haribo too—that makes them look so fun!