Cupcakes Bubble Baby Cupcakes 5 from 1 vote Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe These Bubble Baby Cupcakes are the perfect dessert for baby showers and to celebrate the birth of any newborn. By Gemma Stafford | September 29, 2014 | 10 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Join me and my YouTube friends as we throw a digital baby shower for Joy Cho of Oh Joy! Find out how to make my adorable Bubbly Baby Cupcakes and be sure to watch all of the other great videos. So let’s get baking! Try These Recipes! One-Bowl Lemon CupcakesHomemade Vanilla Cupcakes with Buttercream FrostingIncredible Chocolate Cupcakes with Chocolate Fudge FrostingUltra-Moist Carrot Cake Cupcakes With Best-Ever Cream Cheese Frosting Watch The Recipe Video! Play Bubble Baby Cupcakes 5 from 1 vote Print Recipe Add to Favorites Loading… These Bubble Baby Cupcakes are the perfect dessert for baby showers and to celebrate the birth of any newborn. Author: Gemma Stafford Servings: 16 cupcakes Dessert Vanilla Birthdays Baking Pans Electric Mixer Prep Time 40 minsCook Time 25 minsTotal Time 1 hr 5 mins These Bubble Baby Cupcakes are the perfect dessert for baby showers and to celebrate the birth of any newborn. Author: Gemma Stafford Servings: 16 cupcakes Ingredients Cupcake recipe3 2/3 cups (19oz/550g) all - purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon salt1 1/2 cups (12oz/360g) granulated sugar1/2 cup (3oz/90g) light brown sugar1 cup (8oz/240g) butter, melted2 Large egg2 cups (16floz/480ml) buttermilk2 tablespoons vanilla extractVanilla Buttercream Frosting1 1/2 cups (12oz/360g) butter, at room temperature3 cups (12oz/ 360g) icing sugar, sifted3 tablespoons milk2 teaspoons vanilla extractpinch of SaltSugar Cookie recipe1-1/2 cups (12oz/360g) butter, cubes and cold2 cups (16oz/480g) sugar4 Eggs1 teaspoon vanilla extract5 cups (1 lb 9oz/750g) all-purpose flour2 teaspoon baking powder1 teaspoon saltGlaze2 cups (8oz/240g) Icing sugarwaterfood dye , black and ivory (you can also use yellow, peach or leave it white) Instructions For the Cupcakes: Preheat oven to 35OoF (180oC). Line your cupcake tins with enough for 16-18 cupcakesIn a medium bowl mix together the flour, baking powder, baking soda, both sugars and salt.In a large microwave-safe bowl, melt butter in the microwave and set aside.In a jug, whisk together the buttermilk, eggs and vanilla extract until combined.Slowly mix the wet ingredients into the dry. Towards the end of mixing stir in the melted butter. The batter will be thick. Do not beat or over mix as this will toughen your cake.Spoon the batter into prepared cupcake wrappers until ¾ way full.Bake for 20-25 or until golden brown. Cupcakes can be made in advance for up to 2 days.To make the Buttercream frosting: Using an electric mixer beat the butter for about 4-5 minutes on its own until pale and light and fluffy.When pale in color, add the sifted powdered sugar spoonful by spoonful on low speed. This helps make a fluffy frosting too.Turn up the speed and beat for 5-6 minutes. It will become very light and fluffy. Keep out at room temperature to make it easy to pipe with.For the Sugar Cookie: In a food processor add in the flour, sugar, salt and baking powder. Stir a little with a spatulaAdd in the cold butter and blitz for seconds JUST until the mix looks like big bread crumbsWhisk together the eggs and vanilla extract. Pour into the food processor and pulse for seconds until the dough comes together, no more. Take care not to over mix. Chill the dough for 1 hourOnce Chilled roll out some of the dough on a well floured surfaceCut out the babies faces and transfer them to a baking tray (this is a soft dough so work fast). I used a 21/2 inch cutter but you can use smallerBake at 325oF(160oC) for 18-20 minutes or until golden brown. Set aside to cool.To mix the glaze: add water to the icing sugar teaspoon by teaspoon until you get a thick consistency.Divide between 2 bowls and add the food dyes.Spoon the skin colour glaze over the cookie for the face. Leave to set for 30 minutesPut the black glaze into a piping bag and cut a very tiny hole in the end. Carefully draw on the babies faces. Leave to dry, around 30 minutes.To assemble the Bubble Baby Cupcakes: Put the buttercream into 2 piping bags fitter with 2 different size round nozzles.Very simply, just pipe normal round dots of the buttercream around the cupcakes. Build them up all over the cupcakes. Go between the 2 different sizes for different sized bubbles. Even pipe them down the cup cake paper to give a look of overflowing bubbles.Pop in your babies face in the center. Push it down to make sure it stays still. Top of the baby’s head with some more bubbles. Continue with your other cupcakes. Store at room temperature for up to 2 days. Play Recipe Notes Buttercream Frosting, cupcakes and cookies can be made 1 day in advance. Then assemble when ready to use.