Name: Iced cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Butter cream; 125 gram butter, chopped, at room temperature; 1 1/2 cup icing sugar, sifted; 1 tablespoon milk; few drops food colouring of choice (optional); icing flowers, to decorate; 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 1 teaspoon vanilla extract; 2 eggs; 1 1/4 cup self-raising flour, sifted; 1/3 cup milk

Ingredients

Butter cream

125 gram butter, chopped, at room temperature

1 1/2 cup icing sugar, sifted

1 tablespoon milk

few drops food colouring of choice (optional)

icing flowers, to decorate

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

1 teaspoon vanilla extract

2 eggs

1 1/4 cup self-raising flour, sifted

1/3 cup milk

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole, 1/3-cup muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in vanilla.

3.Add eggs, one at a time, beating well after each addition.

4.Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour. Divide mixture among cases until 2/3 full.

5.Bake for 15-20 minutes, until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

6.Make Buttercream; in a bowl, using an electric mixer, beat butter until very pale. Gradually add half icing sugar until combined. Beat in enough milk and remaining icing sugar to make a smooth, spreadable consistency. Add a few drops of food colouring if liked.

7.Spread over cooled cakes and top with icing flowers. Store in an airtight container.

It’s important to beat the butter and sugar together very well, to dissolve the sugar.
Note

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Ingredients

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