Buttercream Cakes with Decoration
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
12
- For the cupcakes
- 1 ¼ cups self-rising flour
- 2 Tbsps cocoa powder
- ½ tsp baking soda
- 1 pinch salt
- ½ cup Buttermilk
- 1 tsp White vinegar
- ½ tsp vanilla extract
- 1 Tbsp red Food coloring
- ¼ cup butter
- ¾ cup caster sugar
- 1 egg
- For the topping
- 1 ¾ cups cream cheese
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar
- To decorate
- sugar heart
Preparation steps
1.
For the cupcakes: heat the oven 170°C (150° fan) 325°F gas 3. Place paper cases in a 12-hole bun tin.
2.
Stir together the flour, cocoa, bicarbonate of soda and salt and set aside.
3.
Mix together the buttermilk, vinegar, vanilla and red food colouring.
4.
Beat together the butter and sugar in a mixing bowl until pale and fluffy. Beat in the egg a little at a time. Mix in 1/3 of the flour mixture, followed by half the buttermilk mixture, then another third of the flour, the remaining buttermilk and finally the last of the flour mixture.
5.
Spoon into the paper cases. Bake for about 20 minutes, until risen and springy to the touch. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
6.
For the topping: whisk together all the ingredients in a food processor or using an electric whisk. Cover and chill for 1 hour.
7.
Spoon into a piping bag and pipe a generous swirl on top of each cake. Sprinkle with sugar hearts.
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