Individual Berry Fairycakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
24
- For the cupcakes
- ½ cup butter
- ½ cup caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour
- 1 tsp vanilla extract
- For the buttercream
- ½ cup unsalted butter
- 2 ½ cups powdered sugar
- 2 Tbsps cream (18% fat)
- 1 tsp Raspberry syrup
- pink Food coloring
- To decorate
- 24 Raspberries
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 mini muffin tins.
2.
Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.
3.
Sift in the flour and fold in gently with the vanilla, until just combined.
4.
Spoon into the paper cases and bake for about 10 minutes until golden and springy to the touch. Place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth. Beat in thecream, raspberry syrup and food colouring until evenly blended.
6.
Spoon into a piping bag and pipe on the cakes, as in the photo. Place a raspberry on top of each cake.
