- 5 ½ ounces cake flour
- 5 ½ ounces super fine sugar
- 6 ounces unsalted butter softened
- 3 large lightly beaten eggs
- ½ teaspoon vanilla essence
- 1 teaspoon baking powder
- 6 ounces unsalted butter softened
- 8 ounces of powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- Red food coloring
For The Colored Sugar…
- 2 tablespoons superfine sugar
- 2 drops of red food coloring
Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.
Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)
Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.
Spoon batter into cases until they are approx ½ full and then place in the middle rack in your preheated
oven.
oven.
Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make butter cream icing, add softened butter to a bowl, along with powdered sugar, vanilla and salt. Add
pink food coloring and mix with an electric mixer until light and fluffy.
Fill a piping bag with a star tip and pipe small rosettes on the top of each mini cupcake.
Colour some granulated sugar by placing it in a plastic bag along with a few drops of red food coloring, and
rub through with your fingers, then sprinkle on top of each one.
No comments:
Post a Comment