Pink Buttercream Cakes
1 hr 10 min.
- For the cupcakes
- 1 ½ cups all-purpose flour
- ½ cup superfine caster sugar
- 2 teaspoons Baking powder
- 1 pinch salt
- 1 egg (beaten)
- ⅔ cup milk
- ¼ cup sunflower oil
- 1 teaspoon vanilla extract
- ½ cup white Chocolate chip
- For the topping
- ¼ cup unsalted butter
- ⅜ cup cream (38% fat)
- ½ teaspoon vanilla extract
- 3 cups powdered sugar
- 0.333 cup sliced Strawberries
- pink Food coloring
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole deep bun tin.
Sift the flour, sugar, baking powder and salt into a mixing bowl.
Whisk together the egg, milk, oil and vanilla. Stir into the dry ingredients with the chocolate chips until combined.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
Sift in the icing sugar and beat until smooth. Put half the mixture into another bowl.
Press the strawberries through a sieve into a small bowl. Beat into half the topping. Add a few drops of food colouring and beat well.
Fit a piping bag with a plain nozzle. Spoon both buttercreams side by side into the piping bag so that the colours sit evenly next to each other inside the bag.
Pipe a generous swirl onto each cake.
Cut the flake bars into 3 and insert the pieces into the topping. Decorate with gold balls.