Sugar Pearl Cupcakes

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Sugar Pearl Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
12
For the cupcakes
2 eggs
1 cup self-rising flour (sifted)
0.333 cup Almond flour
1 teaspoon Baking powder
½ cup soft butter
½ cup superfine caster sugar
½ teaspoon Almond extract
1 tablespoon milk
For the buttercream
cup unsalted butter
3 cups powdered sugar
1 tablespoon cream (18% fat)
pink Food coloring
½ teaspoon Almond extract
To decorate
colored Sugar pearls
How healthy are the main ingredients?
egg

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 all the cake ingredients in a mixing bowl and beat well until smooth.
3.
Spoon the mixture into the paper cases and bake for 15-20 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool.
4.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth.
5.
Add 1 tablespoon cream and beat until creamy and smooth. Beat in the remaining cream if necessary, to loosen the mixture. Stir in the almond extract and a few drops of pink food colouring.
6.
Spread the buttercream on the cakes and sprinkle with the sugar pearls.
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