If Marilyn Monroe was a Cupcake…

I baked these cupcakes for an Oscar-themed party that Neon and I hosted last night.  Initially I was tempted to make Red Velvet to tie in with the Red Carpet theme.  But for this occasion I decided I wanted a lighter, brighter cupcake, and chose to highlight Michelle Williams’ nomination for her role in My Week With Marilyn.  These little blonde bites are great for a dinner party because they are only a mouthful each.  Which is more than we can say for Marilyn… 😉

Another piece of Epicurious Brit trivia for you… a very easy way to further annoy me in the kitchen is to open a box of cake mix.  At an early age, I was taught by my Mum and Grandma to make things from scratch and it is something I am very passionate about.  And as you will see from the following recipe, it’s actually really easy!

This recipe is an adapted and ‘Americanized’ version of my Grandma’s 6, 6, 6 and 3 oz. cake recipe: 6oz butter, 6oz sugar, 6oz flour and 3 eggs.  The great thing about this is that you can scale the recipe up or down.  In this case I made an 8, 8, 8 and 4 oz. version as I was cooking for a large group.  I also converted the recipe to cups for an American audience.  Sometimes converting English to American doesn’t work well, but this was a success!












Lemon Sparkle Cupcakes

Makes: 48 mini cupcakes / 20 regular cupcakes
Preparation time: 10 minutes
Cooking time: 20 minutes


Lemon Cakes:

  • 1 cup butter
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 lemon, zest and juice
  • 1/4 cup milk

Lemon Buttercream:

  • 2 sticks butter
  • 5 cups icing sugar
  • 1/4 cup milk
  • 1 lemon, zest and juice
  • 1 tsp vanilla



  • Preheat oven to 325 degrees F and place mini cupcake cases into mini cupcake baking tray.
  • In your pink KitchenAid mixer, cream together the butter and sugar on medium-high speed until pale and fluffy.
  • Reduce speed to medium, and add eggs one at a time.
  • Add lemon zest and vanilla extract.
  • Sieve flour, baking powder, baking soda and salt.
  • Alternate adding flour and milk to the to butter mixture until combined.
  • Spoon mixture into prepared baking trays and bake for 20 minutes, or until the cake bounces back when touched.


  • Place butter in your pink KitchenAid mixer and blend on medium powder until light and fluffly.
  • Add lemon zest, milk and vanilla.  Combine.
  • Add sugar a cup at at a time.  Once all the sugar is combined, blend on high power for two minutes.
  • To start with, add only 2 tbps of the lemon juice and mix for a further minute.  Feel free to add more juice if the mixture is too thick, but make sure it is still firm enough to pipe.
  • Pipe or spread your icing onto the cooled cupcakes.  Then, if you’re like me and you really want to channel the glamour of Marilyn Monroe, sprinkle with edible glitter.  If you are feeling super fancy, maybe add an ornament of edible red lips to each frosted top!

To create different flavours, you can leave out the lemon for a plain vanilla cake, or you can replace 1/4 cup of flour with good quality cocoa powder for a light chocolate cake.


2 thoughts on “If Marilyn Monroe was a Cupcake…

  1. Pingback: The Oscars, 711 Style | epicuriousbrit

  2. Looking good. Reminds me of a very hot day in the summer when all the icing started to melt so we all had to eat them extra quick !

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