Pink Buttercream Muffins

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Pink Buttercream Muffins
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
12
For the cupcakes
cup
soft butter
cup
2
1 ½ cups
0.333 cup
1
Vanilla pod (seeds scrapped out)
2 teaspoons
cup
For the topping
cup
soft butter
4 tablespoons
cup
full-fat cream cheese
2 tablespoons
2 tablespoons
2 tablespoons
How healthy are the main ingredients?
sugareggSpelt flourcream cheese

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.