Pretty in pink butter cupcakes
A recipe from the Good Food collection.
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- 185 g (6½ oz) unsalted butter, softened
- 170 g (6 oz/¾ cup) caster (superfine) sugar
- 3 eggs
- 1 teaspoon natural vanilla extract
- 155 g (5⅔ oz/1¼ cups) self-rasing flour
- 30 g (1 oz/¼ cup) plain (all-purpose) flour
- 125 ml (4 fl oz/½ cup) milk
- silver cachous, to decorate
- 250 g (9 oz) unsalted butter, softened
- 250 g (9 oz/2 cups) icing (confectioners') sugar, sifted
- 80 ml (2½ fl oz/⅓ cup) whipping cream
- pink food colouring
1. Preheat the oven to 180°C (350°F/Gas 4). Line 16 muffin holes with paper cases.
2. Beat the butter and sugar with electric beaters until light and creamy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined. Sift the flours together and fold in alternately with the milk. Stir until the ingredients are just combined and the mixture is almost smooth.
3. Divide the mixture evenly among the cases. Bake for 15–18 minutes, or until a skewer comes out clean when inserted into the centre of a cake. Transfer onto a wire rack to cool.
4. To make the buttercream, beat the butter and icing sugar with electric beaters until smooth and combined. Add the cream and beat for 30 seconds, or until fluffy. Add a few drops of pink food colouring and stir until well combined and the desired pink is achieved. Decorate each cake with the buttercream and silver cachous.