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Easy Peasy Pink Cupcakes
31st Jan 2014

Valentine Recipe: Easy Peasy Pink Cup Cakes

Pink Cakes:

Oven: 180/350/gas mark4
Equipment: 12 Heart Shaped Silicone Cases

Ingredients:
110g butter or margarine
110g caster sugar
2 eggs ( beaten)
100g self-raising flour ( sieved)
1 tsp vanilla essence
Red or pink food colouring
1-2 tbs milk

Method:
Cream the butter and sugar together in a mixing bowl with electric hand whisk or with wooden spoon until pale and creamy. Beat in eggs a little at a time adding a spoon of flour if necessary to prevent curdling. Add vanilla essence and food colouring sparingly (a drop or two will colour your cupcakes perfectly pink!) Fold in flour lightly with a metal spoon adding small amount of milk if necessary to form a dropping consistency. Spoon cupcake cases half full and place in muffin tray. Place in pre heated oven for 10- 15 minutes until golden. Remove and allow the cakes to cool in the tin for 10 minutes before transferring them to a wire cooling rack.

When cold ice the cakes.

Butter Icing:

Ingredients:
140g butter (softened)
280g sifted icing sugar
1-2 tbs milk
Red or pink food colouring

Method:
Cream butter and sugar together with a wooden spoon or hand whisk til thick and creamy. Add milk to form stiff consistently which will spread without running and food colouring sparingly. Pipe swirls of icing onto the cupcakes which can then be topped with a tiny heart for your sweetheart’s delight!

(If you cannot find decorative edible hearts they may be cut from readily available bought fondant icing.)

Serve on a tiered cake stand for maximum effect.

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