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A Perfect Pantry

Masquerade Cupcakes

By 8566 views 2 Comments
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    • images/stories/recipes/Cupcakes.jpg
    • images/stories/recipes/Cupcakes 1.jpg
    • images/stories/recipes/Cupcakes 2.jpg
    • images/stories/recipes/Cupcakes 3.jpg
      20 min
      8 min
      28 min
      21 mini cupcakes


    • 84g ready roll icing (coloured if desired)
    • ¾ cup self-raising flour
    • ¼ cup brown sugar
    • 1 x 59g egg, lightly whisked
    • ½ cup milk
    • 40g butter, melted
    • 1 teaspoon vanilla essence


    • 120g butter, softened
    • 1 cup icing sugar mixture
    • 1 tsp vanilla essence


    1. To make the masquerade masks, push 4g of ready roll icing into each mould and remove gently. Place onto a piece of paper towel to dry for at least 1 hour. Repeat until 21 are moulded.
    2. Preheat the cupcake maker until the ready light switches on.
    3. In a bowl, mix together the flour and sugar until combined.
    4. Create a well in the centre and add the egg, milk, butter and vanilla.
    5. Fold ingredients through until combined.
    6. Spoon a tablespoon of cupcake mixture into each mini cupcake well and close the lid and cook for 8 minutes.
    7. Turn the mini cupcakes out onto a cake rack and cool.
    8. To make the icing, using an electric mixer, cream the butter, sugar and vanilla until lightened in colour and whipped, approximately 3 minutes on a medium speed.
    9. Evenly spread the tops of the cupcakes with icing and top with a masquerade mask each.

    This recipe was developed using a Kambrook Appliance.


    • Brianna Perry 18 June 2014

      how did you make the masks?
      I cant find a mould anywhere for them

    • A Perfect Pantry 18 June 2014

      Hi Brianna,

      The mould was found at a cake decorating store quite a while ago. You may be able to find it at some online stores.

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    Guest 21 February 2024

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