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Pink Frosted Cupcakes

Pink Frosted Cupcakes
237
calories
Calories
35 min.
Preparation
easy
Difficulty

Ingredients

for 12 cakes
For the cupcakes
½ cup butter
½ cup caster sugar (superfine)
2 eggs
1 cup self-rising flour (heaped)
cup Almond flour
½ teaspoon Almond extract
For the frosting
2 cups powdered sugar
1 tablespoon hot water
pink Food coloring
For the decoration
pink Decorative sugar crystals
white sugar heart
edible decoration Sugar star
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Preparation steps

1
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2
Put the butter, sugar, eggs, flour and baking powder into a mixing bowl and beat with an electric whisk for 1-2 minutes until the mixture is light and well mixed. Lightly fold in the ground almonds and almond extract.
3
Spoon into the paper cases and bake for 20 minutes until risen and golden. Leave in the tin for a 5 minutes, then place on a wire rack to cool.
4
For the frosting: sift the confectioners’ sugar into a bowl and gradually stir in the hot water until
5
smooth and thick. Stir in a few drops of food colouring.
6
Spoon the frosting on the cakes, allowing it to trickle down the sides. Sprinkle with the sugar crystals and decorate with sugar hearts and stars before the frosting sets.