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London-style Cakes

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London-style Cakes
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easy
Difficulty
45 min.
Preparation
Ingredients
Preparation

Ingredients

for 10 cakes
For the cupcakes
½ cup
½ cup
1 teaspoon
2
eggs (beaten)
cup
½ teaspoon
For the vanilla buttercream
¼ cup
cup
cream (18% fat)
½ teaspoon
2 ¾ cups
To decorate
blue and red Sugar pearls
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Preparation steps

Step 1/6
For the cupcakes: Preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 10 hole bun tin.
Step 2/6
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the vanilla.
Step 3/6
Add the eggs gradually, beating well. Sift in the flour and baking powder and gently fold into the mixture.
Step 4/6
Spoon the mixture into the paper cases and bake for about 20 minutes, until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
Step 5/6
For the buttercream: beat the butter with an electric whisk for 2-3 minutes until fluffy. Mix in the cream and vanilla extract alternately with the icing sugar and whisk until the cream is light and fluffy.
Step 6/6
Spoon into a piping bag and pipe swirls on top of the cakes. Decorate with sugar pearls.

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