tml Angry Birds Cupcakes – Mama Banana's Adventures

Angry Birds Cupcakes

     Do you love Angry Birds too? We’re huge fans and the new Angry Birds Movie has us very excited about the new product releases. I decided to have an Angry Birds Birthday Party for my family. I wanted to share these really fun Organic Angry Birds Cupcakes with you. Made with dye-free buttercream icing, adaptations for dairy-free are included. They were easy to make, fun and a huge hit. We even bought Angry Birds Balloons and the Angry Birds Cupcake toppers from my affiliate Amazon and had plates to match our color theme. I hope you enjoy these as much as we do!

     These Angry Birds Cupcakes, in combination with these excellent balloons, made a great and easy Angry Birds Party. I made vanilla cupcakes with vanilla buttercream icing. You could easily do chocolate or switch the butter for shortening to make the icing dairy free. These are great tasting and my kids really enjoyed them. I made the cake the night before and put the icing on before the party. I made enough for the party and tripled this recipe, but you can make as many as you need. The cake is delicious, moist, formed well and the Angry Bird Cupcake topper rings are a great take-home item for party guests!

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Cupcakes: 
1 1/2 C Organic flour
1 tsp aluminium-free baking powder (regular is okay if you don’t have aluminum free)
1/2 tsp Salt
1 Cup Sugar
8 tbsp (1-stick) Organic room-temp butter or shortening
3 Eggs
1 Tsp Vanilla (more or less for taste)
3/4 C Milk
Buttercream Icing: 
3 3/4 CupConfectioners Sugar
1/2 cup High quality Butter (sub shortening for dairy-free)
3-4 tsp Milk (sub apple juice for dairy-free)
1 Tsp Vanilla


For Cupcakes 

     If desired, use organic ingredients wherever possible. Heat over to 350 degrees. Blend room temperature butter and sugar together in the Kitchen Aid or hand-mixer. Add eggs and mix. In separate bowl, wisk together flour, salt and baking powder. Slowly add flour to wet-ingredient mix in until blended. Pour into Angry Birds Cupcake Liners between 3/4 and to the top of liner. Less then 3/4 will mean the cupcake won’t rise above the liner. Bake 18-20 min or until a knife or toothpick is inserted and comes out clean. Rotate half way through if your oven is uneven like mine. 
 For Icing
     
     Soften room-temperature butter or shortening in the stand mixer or hand-mixer. Slowly add powdered sugar. If you add it quickly it will create a small dust cloud. Mix in and add milk a few drops at a time as needed. The liquid amount is not exact and making icing is an art. If you add too much, add more sugar, keep in mind that just a few drops of milk make powdered sugar into a paste so add with caution. Add a few drops of food coloring if desired, we do dye-free. Icing should be stiff, but easy enough to spread. Spoon into
a plastic baggie, or icing bag, and cut the tip off of one corner. Spread in circles from outside to inside twice on each cupcake top. Add rings. 

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