For The Whole Family
Cupcake with Crème Fraiche Buttercream
(1 vote)
(1 vote)
Cupcake with Crème Fraiche Buttercream - Sweet and Tangy Treats
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter (softened)
- ½ cup caster sugar (superfine)
- 2 eggs
- ¾ cup self-rising flour
- ½ tsp Baking powder
- 1 tsp lemon juice
- For the buttercream
- ⅔ cup unsalted butter
- 2 ¾ cups powdered sugar
- ⅔ cup Crème fraiche
- pink Food coloring
- To decorate
- pink and white Sugar pearls
How healthy are the main ingredients?
eggPreparation
Kitchen utensils
1 Cutting board, 1 Peeler, 1 Small knife, 1 Small bowl, 1 Fine grater, 1 Citrus juicer, 1 Teaspoon, 1 Tablespoon, 1 Grill pan, 1 Slotted spatula, 1 Plastic wrap, 1 Knife, 1 Decoration (if desired)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C / 350°F. Place paper liners in a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until soft and light.
3.
Beat in the eggs, a little at a time until well blended. Gently stir in the flour and baking powder until well mixed. Stir in the lemon juice.
4.
Spoon the mixutre into the paper cases and bake for 15 minutes until golden and springy to the touch. Remove from the tin and cool on a wire rack.
5.
For the buttercream: beat the butter until soft and creamy. Sift in the confectioners' sugar alternately with the creme fraiche and beat well until thick and creamy. Stir in a few drops of pink food colouring.
6.
Put a spoonful of buttercream on top of each cake and decorate with sugar pearls.
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