Berry and Flower Buttercream Cakes

Recipe author: EAT SMARTER
Berry and Flower Buttercream Cakes
1 hr 15 min.


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

Additional advice

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.