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Sugar pearl cupcakes
(0 votes)
Difficulty:
easy
Preparation:
45 min.
Preparation
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Ingredients
for
12
- For the cupcakes
- 2 eggs
- 1 cup self-rising flour (sifted)
- 0.333 cup Almond flour
- 1 tsp Baking powder
- ½ cup soft butter
- ½ cup superfine caster sugar
- ½ tsp Almond extract
- 1 Tbsp milk
- For the buttercream
- ⅔ cup unsalted butter
- 3 cups powdered sugar
- 1 Tbsp cream (18% fat)
- pink Food coloring
- ½ tsp Almond extract
- To decorate
- colored Sugar pearls
How healthy are the main ingredients?
eggPreparation 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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