Assorted Cupcakes for a Party
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter
- ¾ cup superfine caster sugar
- 1 unwaxed lemon (finely grated zest)
- 1 tsp vanilla extract
- 3 eggs (beaten)
- 1 ¼ cups self-rising flour (sifted)
- For the buttercream
- 1 cup unsalted butter
- 3 ½ cups powdered sugar
- 2 Tbsps cream (48% fat)
- Food coloring (or gel)
- 2 tsps cocoa powder
- To decorate
- colored sugar sprinkles
- Sugar flower
- edible wafer flower
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter, sugar, lemon zest and vanilla in a mixing bowl until light and fluffy.
3.
Gradually beat in the eggs, beating until fully incorporated into the mixture.
4.
Sift in the flour and gently stir into the mixture.
5.
Spoon the mixture into the paper cases. Bake for about 20 minutes, until golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter in a bowl until soft. sift in half the icing sugar and beat until smooth. Add the remaining icing sugar and 1 tablespoon cream and beat the mixture until creamy and smooth. Beat in more cream if necessary, to loosen the mixture.
7.
Divide the mixture evenly between 4 bowls. Add a little of each food colouring to 3 bowls and beat until blended. Add the cocoa to the remaining bowl and beat until blended.
8.
Spoon into 4 piping bags and pipe a generous swirl on each cake. Decorate with sugar sprinkles, sugar flowers and wafer flowers.
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