Two Buttercream Cupcakes

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Two Buttercream Cupcakes
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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
cup plain Yogurt
¾ cup butter (melted)
For the buttercream
¼ cup unsalted butter
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
How healthy are the main ingredients?
Yogurtlemonegg

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.
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