Secret Star Cupcakes with Raspberry Buttercream
1 hr 30 min.
ready in 1 hr 50 min.
- For the cupcakes
- ¾ cup
- 1 ½ cups
superfine caster sugar
- 1 teaspoon
- 2 ½ cups
- 2 teaspoons
- ½ teaspoon
- 1 pinch
- ⅞ cup
blue Food coloring
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin. Grease a 20cm|8" square baking tin.
Beat the butter and sugar in a mixing bowl until light and creamy. Gradually beat in the eggs and vanilla until well blended.
Sift in the flour, baking powder, bicarbonate of soda and salt and stir in gently, alternately with the milk until blended, until the mixture is a soft dropping consistency.
Pour about 300ml|10 fl oz of the mixture into a smaller bowl and stir in the food colouring, a few drops at a time (the colour will lighten a little during baking).
Pour the blue mixture into the square tin and bake for about 20 minutes, until a skewer or wooden cocktail stick inserted into the centre comes out clean. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Cut the blue cake into 12 stars with a 5cm|2" star-shaped cutter. Freeze for 20 minutes.
Spoon the plain mixture into the muffin tins, about 2/3 full. Stand the stars vertically in the mixture.
Spoon more plain mixture on either side of the stars, making sure that the mixture is high enough to support the stars, (the mixture will rise).
Bake for 20-25 minutes until golden and risen. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft and creamy. Sift in the icing sugar and beat well until thick and creamy. Beat in the cream and raspberry coulis until smooth, then stir in the pink colouring.
Spread the buttercream onto the cakes.