Pink Buttercream Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
10
- For the cupcakes
- 2 eggs (beaten)
- 0.333 cup caster sugar (superfine)
- 1 cup milk
- ⅜ cup sunflower oil
- 2 cups all-purpose flour
- 3 tsps Baking powder
- ¼ tsp salt
- For the raspberry buttercream
- ¾ cup unsalted butter
- 2 ¾ cups powdered sugar
- 1 ½ Tbsps seedless Raspberry jelly (jam)
- pink Food coloring
- To decorate
- 10 Sugar flower
Preparation steps
1.
For the cupcakes: heat the oven to 200C,400F, gas 6. Place 10 paper cases in a muffin tin.
2.
Mix the egg, sugar, milk and oil in a mixing bowl. Sift in the flour, baking powder, salt and quickly mix until just combined. The mixture will be lumpy.
3.
Spoon the mixture into the muffin cases. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.
4.
For the raspberry buttercream: Beat the butter until creamy. sift in the confectioners' sugar and beat until smooth.
5.
Beat in the raspberry jelly and a few drops of pink food colouring until the mixture is smooth and evenly coloured.
6.
Spread the buttercream over the cooled cakes and top with a sugar flower to decorate.
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