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Cream powder sugar, vanilla, maple syrup and butter until mixture is light and creamy. If for some reason it doesn’t cream you can add a few drops of heavy whipping cream until it creams.
Test to see if the frosting can form and hold a stiff peak by getting a spoonful of frosting and turning the spoon upside down to see if the frosting stays on the spoon or falls off. If it stays on the spoon, you’re in good shape if not, add more powder sugar 1/4 cup at a time and mix well.
Once the frosting is ready split into 3 bowls
add the teal color to one bowl
add the sky blue color to the second bowl
leave the 3rd bowl white
Using a spoon, scoop some teal frosting into 1/3 side of the frosting bag,
Add the sky blue frosting to another 1/3 side
Add the white to the last 1/3 side
Twist the open end of the pastry bag and squeeze the frosting to the tip, Start at the outer edge of each cupcake moving in a circle inward to the centre of the cupcake.
Preheat oven to 350 degrees.
Line your cupcake pan with paper liners.
In a bowl combine the flour, baking powder, baking soda, and salt
Now in a second bowl , mix together with your electric mixer sugar and eggs beating until well combined.
Add the oil, whole milk, and vanilla bean paste to another bowl, stir to mix.
Add this bowl of ingredients to the second bowl with sugar and eggs, again mixing well to combine.
Slowly add the wet ingredients to the dry ingredients stirring just enough to blend all of the ingredients together.
Using a medium ice cream scoop fill each cupcake tin 2/3rds filled. Bake at 350 degrees for 18 minutes.
Remove cupcakes from the oven and allow to cool in the pan for about 5 minutes.
Next transfer to a wire rack allowing them to cool completely.
Decorating the Cupcakes
Place the white shells onto a piece of paper and spray with the gold spray
Take a pair of scissors and cut about 3-4 inches of the grass.