Pink frosted cupcakes

 

Pink frosted cupcakes
237 kcal

(0)

Difficulty:easy
Preparation:35 min
Ready in:35 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
237
12%
Protein
2 g
4%
Fat
9 g
11%
Added Sugar
28 g
31%
Carbohydrates
36 g
14%
Roughage
0 g
-
Saturates
5 g
-

Recipe Development: EAT SMARTER

Ingredients

For cakes

For the cupcakes
½ cupsbutter
½ cupscaster sugar superfine
2eggs
1 cupself-rising flour (heaped)
⅙ cupsAlmond flour
½ teaspoonsAlmond extract
For the frosting
2 cupspowdered sugar
1 tablespoonhot water
pink Food coloring
For the decoration
pink Decorative sugar crystals
white sugar heart
edible decoration Sugar star

Directions

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.
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