Monday, October 24, 2011

Pink Ribbon Day Cupcakes

We love these pretty in pink strawberry and vanilla cupcakes for Pink Ribbon Day.  

Ingredients (makes 24)
200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk

Strawberry icing
2 1/2 cups icing sugar mixture, sifted
3 teaspoons milk
3 teaspoons strawberry essence
pink food colouring
icing flowers, to decorate
1. Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
2. Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
3. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
4. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Strawberry icing 
1. Preheat oven to 180°C/160°C fan-forced oven. Line two 12-hole, 1/3 cup-capacity muffin pans with paper cases. Make Basic cupcakes (see related recipe). 
2. Make strawberry icing Place icing sugar in a bowl. Stir in milk to form a spreadable icing, adding more milk if necessary. Stir in strawberry essence. Tint icing with food colouring. Spread icing over cakes. Decorate with icing flowers. Serve.

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