Two Buttercream Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups self-rising flour
- ¾ cup caster sugar (superfine)
- 1 lemon (finely grated zest)
- 3 eggs
- ⅜ cup plain Yogurt
- ¾ cup butter (melted)
- For the buttercream
- ¼ cup unsalted butter
- ⅜ cup cream (38% fat)
- ½ tsp vanilla extract
- 2 ½ cups powdered sugar
- blue Food coloring
- blue Food coloring
- For the decoration
- 12 Sugar flower
Preparation steps
1.
For the cupcakes: heat the oven to 180C,350F, gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix the flour, sugar and lemon zest together in a mixing bowl.
3.
Beat the eggs with the yoghurt, then pour into the dry ingredients with the melted butter. Mix together until just combined. The mixture will be slightly lumpy.
4.
Spoon into the paper cases and bake for 20-25 mins until risen and firm to the touch; the cakes will be quite pale on top still. Cool for 5 minutes in the tins, then place on a wire rack to cool.
5.
For the buttercream: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
6.
Sift in the confectioners' sugar and beat until smooth. Put half the mixture into a bowl and add a few drops of pink food colouring. Add blue food colouring to the other bowl.
7.
Spread the buttercream on top of the cool cakes and decorate with sugar flowers.
