Assorted Buttercream Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup unsalted butter
- ½ cup caster sugar (superfine)
- 1 tsp vanilla extract
- ¾ cup self-rising flour
- 1 pinch salt
- 1 tsp Custard powder
- 2 eggs (beaten)
- For the buttercream
- ⅔ cup unsalted butter
- 2 cups powdered sugar
- pink Food coloring
- ½ tsp natural strawberry flavoring
- ½ tsp vanilla extract
- For the decoration
- colored sugar sprinkles
- pink and white Sugar pearls
Preparation
Kitchen utensils
1 großer Pot, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Paper towel, 1 Pot mit Deckel, 1 Measuring cups, 1 Wooden spoon, 1 Tablespoon, 1 Small bowl, 1 Nutmeg grater, 1 Sieve
Preparation steps
1.
For the cupcakes: heat the oven to 350F,180C, gas 4. Place paper cases in a 12 hole bun tin.
2.
Cream the butter and sugar until light and fluffy. Stir in the vanilla.
3.
Sift in the flour, salt and custard powder and lightly fold into the mixture alternately with the eggs until well blended.
4.
Spoon into the paper cases and bake for 20-25 minutes until golden brown and springy to the touch
5.
For the buttercream: beat the butter in a bowl until light and creamy.
6.
Gradually sift in the confectioners' sugar and beat well until smooth. Divde the mixture in half. Colour one half pink and stir in strawberry flavouring to your taste.
7.
Beat the vanilla into the remaining buttercream.
8.
Put the buttercream into 2 piping bags and pipe on top of the cakes.
9.
Sprinkle with the sugar sprinkles and sugar pearls to decorate.
