Pink Buttercream Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
12
- For the cupcakes
- ⅔ cup soft butter
- ⅔ cup sugar
- 2 eggs
- 1 ½ cups Spelt flour
- 0.333 cup Corn starch
- 1 Vanilla bean (seeds scrapped out)
- 2 tsps Baking powder
- ⅔ cup milk
- For the topping
- ⅔ cup soft butter
- 4 Tbsps powdered sugar
- ⅔ cup full-fat cream cheese
- 2 Tbsps Lime juice
- 2 Tbsps Vanilla syrup
- 2 Tbsps Raspberry syrup
- Silver Sugar pearls
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a muffin tin with paper cases.
2.
Beat the butter and sugar until creamy. Mix in the eggs, one at a time. Mix together in the flour, cornflour, vanilla seeds, a pinch of salt and the baking powder and gradually add to the wet ingredients alternating with the milk.
3.
Transfer the mixture to the paper cases and bake for around 20 minutes until golden. Leave to cool.
4.
To make the topping, beat the butter, icing sugar and the cream cheese. Stir in the lime juice and split the cream in half. Add the vanilla syrup to one half and the raspberry syrup to the other. Transfer to piping bags and pipe onto the cakes. Decorate with silver pearls and serve.
