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Posted on | December 17, 2012

Sherbet Fizz Cupcakes

Sherbet Fizz CupcakesThere is nothing better, than seeing the shock on someone’s face when they try one of these cupcakes. Hand one over, let them assume they are plain vanilla cupcakes and watch as the fizzy tang hits their tongue.  It’s priceless.

The best thing about them is they aren’t sickly, or overly sweet. The creamy vanilla base balances out the bitter lemon fizz of the icing.  They are perfect for kids parties, bonfire night, or just because (my favorite reason to bake).  The best thing is they are incredibly simple to make as well.  Only a few ingredients and you’re in business.

Sherbet Fizz Cupcakes

Sherbet Fizz Cupcakes

Sherbet Fizz Cupcakes

To make 12 cupcakes – you will need:

For the cake base:

  • 5 oz. self raising flour
  • 4 oz. softened unsalted butter
  • 4 oz. Caster Sugar
  • 2 medium eggs (beaten)
  • 1 teaspoon vanilla extract
  • 1 heaped tablespoon Greek yoghurt

For the Sherbet icing:

  • 150g softened butter
  • 350g icing sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon bicarbonate of soda (important for bringing out the fizz!)
  • 100g sherbet
  • Pinch of salt
  • Sprinkles to decorate


  • First off, preheat your oven to 190°c/ gas mark 5/350°F.
  • Lay out some pretty cupcake cases onto a baking tray and leave to one side, ready for later.
  • Take your softened butter, and cut into small cubes. Place them into the bowl with your caster sugar and mix thoroughly until it is pale and creamy.  Bit by bit, beat in the eggs until everything is combined.  Next, you’ll need to carefully beat in the vanilla extract and Greek yoghurt.  Don’t worry too much if it goes lumpy.
  • For the next part, you’ll need a sieve. Take the flour and a quarter at a time, sieve the flour in, and slowly fold it into the wet mixture.  Don’t whisk it, or stir too hard, or your mixture won’t rise properly.  Once everything is combined, and you have a creamy cake mixture sitting in your bowl, it’s time to dish them into your cases.
  • For this part, to make sure I have even cupcakes, I use a small ice cream scoop to portion out the batter. Make sure the batter covers the whole bottom of the case, and try to spread it gently out so that it doesn’t rise unevenly.
  • Then, pop them into your preheated oven for 15-20 minutes. Keep an eye on them, to make sure they are rising properly and also to check they aren’t burning.
  • Once they have cooked, check the middles with a skewer. If they come out clean, they are done.  Don’t overcook them; you want the bases to be light and spongy, not dry!  Once you have them perfect, take them off the baking tray and leave to cool on a rack for about 10 minutes.
  • Whilst they’re cooling, you can start on the icing. Don’t make it before, as it’s impossible to pipe out once set.  Due to the temperamental nature of the icing, it’s best to make it just before you need to ice your cupcakes.
  • In a mixing bowl, mix your butter until it is light and creamy.  Now add about 1/4 of the icing sugar (make sure you’ve sifted it first, lumpy icing is a no go), then carefully mix it into the butter.  Repeat this until all the icing sugar is mixed.  Working quickly, add about 1/2 the sherbet and fold in.  Next add the lemon juice, and mixing quickly, add in the bicarbonate of soda (make sure this is sieved as well).  Then, as the bicarbonate of soda is now working its magic, you’ll need to quickly place the icing into your piping bag or if you haven’t got an icing bag, use the spooning method.
Sherbet Fizz Cupcakes

Sherbet Fizz Cupcakes

Piping method:  Make sure the cakes are cooled (no one wants runny icing). Fold the piping bag over in half and spoon your icing in.  Then, straighten out the bag, twist the end and gently push on the end.  Start slowly applying pressure to the twist and carefully pipe the icing out over the cupcake.  Keep one hand of the end of bag and one hand to control the direction.  This allows a lot more control over your end result.

Spooning method:  Take a heaped tablespoon worth of icing and apply to the cooled cakes (I repeat, no one wants runny icing!) and using a spatula gently spread the icing over the cake base swirling into a point as you finish.

Once all the cakes are iced, take the rest of the sherbet and sprinkle over the tops.  Follow with the sprinkles of your choice and leave to set for 10 minutes.  Then they are ready to eat!

This recipe was produced by Barrie who works for Oakhouse Foods – supplying delicious frozen foods delivered to your home.


One Response to “Sherbet Fizz Cupcakes”

  1. Libbie
    February 8th, 2015 @ 11:37 am

    Hi, this recipe looks amazing… Can I ask, if i make the cakes and icing and decorate etc, how long will the fizz last on the icing. As i have a cake club on Wed and timebase it would be easier to decorate the day before

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