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Iced Cupcakes

Iced Cupcakes
1 hr 10 min.
Preparation
easy
Difficulty

Ingredients

for 12
For the batter
300 grams Pastry flour
2 teaspoons Baking powder
½ teaspoon Baking soda
2 Eggs
100 grams Sugar
75 milliliters Vegetable oil
300 milliliters Buttermilk
For the topping
150 grams Powdered sugar
2 tablespoons Lemon juice
food coloring (as desired)
colorful Sprinkles
12 Maraschino cherries
1 Muffin tin
12 Baking cups
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Preparation steps

1

Grease the wells of the muffin tin with butter or line with paper cups.

2

For the batter, mix the flour, baking soda, baking powder, beaten eggs, sugar, oil and buttermilk.

3

Pour the batter into the muffin tin and bake for about 25 minutes at 180°C (approximately 350°F). Remove from the oven and let cool.

4

For the topping, mix the powdered sugar with 2-3 tablespoons of lemon juice into a thick icing. Divide the icing into portions and use food coloring to dye each portion of the icing. Decorate the cupcakes with the icing and cover with sprinkles. Top each cupcake with a cherry.

5

Let dry briefly and serve.