Celebration Mug Cake for Mothers
- For the cupcakes
- ¼ cup unsalted butter
- 0.333 cup superfine caster sugar
- 2 large egg yolks
- ½ teaspoon vanilla extract
- ⅔ cup all-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon ground cinnamon
- 1 pinch salt
- milk (to mix)
- For the buttercream
- 0.333 cup unsalted butter
- 1 ½ cups powdered sugar
- vanilla extract
- pink Food coloring
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 4 large ovenproof teacups.
Beat the butter and sugar in a mixing bowl until creamy.
Gradually beat in the egg yolks and vanilla until blended.
Sift in the drying ingredients and gently fold in until just combined. Gently stir in enough milk to give a soft dropping consistency.
Spoon into the teacups and bake for 20-25 minutes until golden and risen. Cool in the teacups.
For the buttercream: beat the butter until creamy. Sift in the icing sugar and beat until smooth. Beat in a few drops of pink food colouring until the mixture is smooth and evenly coloured.
Spread the buttercream over the cooled cakes.
Cover the buttercream with sugar sprinkles. Arrange the hearts around the edges of the cups and place a pansy on top of each. Pipe a name on the cup with the piping icing.