Ingredients
The following ingredients have 12 Servings
- 125 gram butter, chopped, at room temperature
- 2/3 cup caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 1/2 cup self-raising flour, sifted
- 1/4 cup milk
- coloured sprinkles, icing decoration flowers, to serve
- 125 gram butter, chopped, at room temperature
- 1 1/2 cup icing sugar, sifted
- 2 tablespoon milk
- a few drops pink food colouring
Instruction
- Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
- In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
- Fold in flour, alternately with milk, beginning and ending with flour. Spoon mixture into patty cases until two-thirds full.
- Bake 20-25 minutes, or until cooked when tested with a skewer. Cool in pan 5 minutes, before transferring to a wire rack to cool completely.
- Meanwhile, to make buttercream, in a small bowl, using an electric mixer, beat butter until very pale. Gradually add half icing sugar; beat until combined. Add milk, remaining icing sugar and pink colouring; beat until smooth.
- Spread icing over cupcakes. Place sprinkles on a shallow plate; roll edges of cake in sprinkles. Place flower on centre.
