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Berry and Flower Buttercream Cakes

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Berry and Flower Buttercream Cakes
333
calories
Calories
0
Print
easy
Difficulty
1 hr 15 min.
Preparation
Nutritions
1 cupcake contains
Fat16.2 g
Saturated Fat Acids9.8 g
Protein1.85 g
Roughage0 g
Sugar added30.39 g
Calorie333
Carbohydrates/g44.68
Cholesterol/mg69.87
Vitamin A/mg156.99
Vitamin D/μg0.33
Vitamin E/mg1.28
Vitamin B₁/mg0.05
Vitamin B₂/mg0.08
Niacin/mg0.59
Vitamin B₆/mg0
Folate/μg20.85
Pantothenic acid/mg0.05
Biotin/μg0.07
Vitamin B₁₂/μg0.24
Vitamin C/mg0
Potassium/mg13.78
Calcium/mg28.34
Magnesium/mg1.7
Iron/mg0.35
Iodine/μg10
Zinc/mg0.06
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 12 cupcakes
cup
½ cup
superfine caster sugar
½ cup
butter (softened)
2
large eggs
½ cup
To decorate
½ cup
butter (softened)
2 ¼ cups
2 tablespoons
flower shaped Sprinkles
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Product recommendation

Suggested variation; to maximise the rose flavour of these cakes, replace the strawberry jam with rose petal jam and decorate with a single fresh rose petal instead of the cake sprinkles.

Preparation

Preparation steps

Step 1/5
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
Step 2/5
Combine the flour, sugar, butter, eggs and strawberry jam in a bowl and whisk together for 2 minutes or until smooth.
Step 3/5
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
Step 4/5
To make the buttercream, beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time. Use a whisk to incorporate the rose water and food colouring, then whisk for 2 minutes or until smooth and well whipped.
Step 5/5
Spoon the buttercream into a piping bag fitted with a star nozzle and pipe a swirl on top of each cake. Sprinkle with flower-shaped cake sprinkles.

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