How fun is baking!
I recently baked the sweetest pink cupcakes and I thought how perfect they would be for a baby shower dessert. I purchased some flowers from a local supermarket to decorate the tops, and they honestly looked like the sweetest things. These cupcakes would be extra cute for a ‘little girl’ baby shower, baby sprinkle or a girls lunch.
Cupcake trick and tip: There are special cupcake boxes with inserts for snug and secure cupcake transport, enabling them to remain exactly how you made them.”
Cupcakes ingredients
- 100g butter, at room temperature, chopped
- 2/3 cup caster sugar
- 2 eggs
- 1 tsp vanilla bean paste
- 1 tsp red food colouring
- 1 1/4 cups self-raising flour
- 1/4 cup cocoa powder
- 2/3 cup buttermilk
Frosting ingredients
- 250g cream cheese, at room temperature, chopped
- 1 1/2 cups icing sugar mixture, sifted
- 1 tsp lemon juice
Method
- Step 1
Preheat oven to 170C or 150C fan and line 12 medium muffin tins with paper cases. Using electric beaters, beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Add vanilla and food colouring and beat until combined. - Step 2
Sift flour and cocoa powder into a bowl. Add half to the butter mixture and fold in lightly until just combined. Fold in buttermilk then the remaining flour mixture. Spoon into paper cases and bake for 20 mins, or until springy to a light touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool. - Step 3
To make the frosting, use electric beaters to beat the cream cheese until smooth. Add icing sugar a little at a time, beating constantly, then add lemon juice. Spoon into a piping bag fitted with a plain 1cm nozzle and pipe a swirl onto each cooled cupcake. - Step 4
Decorate your cupcakes with florals. (Make sure you use florals that are appropriate to be placed on food eg nothing poisonous!)
Enjoy!
