Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick / 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup (160ml) milk
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3 tablespoons tonic water
  • 1 tablespoon heavy cream
  • ½ teaspoon lemon extract
  • Gel food coloring: yellow, blue, and black
  • Edible silver glitter (optional)

Instructions:

  1. Preheat oven to specified temperature. Line muffin tin with cupcake liners. Whisk together dry ingredients.
  2. Cream together butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
  3. Alternate adding dry ingredients and milk until just combined. Do not overmix.
  4. Fill cupcake liners about ⅔ full with batter.
  5. Bake until a toothpick inserted into the center comes out clean. Let cool.
  6. Beat softened butter until light and fluffy for frosting. Gradually add powdered sugar, beating until smooth.
  7. Add tonic water, heavy cream, and lemon extract; beat until light and airy.
  8. Divide the frosting into three bowls. Tint one yellow, one light blue, and leave the third white.
  9. Frost each cupcake with a base layer of white frosting.
  10. Using small paintbrushes, paint swirls of yellow and blue onto the white frosting to resemble a moon.
  11. Sprinkle with edible silver glitter for extra sparkle (optional).
  12. Chill the frosted cupcakes for at least 30 minutes to allow the frosting to set slightly.
  13. Serve the glow-in-the-dark moonlit cupcakes and turn off the lights. Use a UV flashlight to illuminate.