Flower and Mini Ball Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- ⅔ cup caster sugar
- 3 eggs
- pink Food coloring
- 1 tsp strawberry extract
- 1 ¾ cups self-rising flour
- For the buttercream
- ⅔ cup unsalted butter
- ½ unwaxed lemon (juice and finely grated zest)
- 2 ¼ cups powdered sugar
- milk (if needed)
- To decorate
- Sugar pearls
- 12 edible wafer flowers
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 and sugar in a mixing bowl until light and fluffy.
3.
Gradually beat in the eggs, food colouring and strawberry extract, beating until fully incorporated into the mixture.
4.
Sift in the flour and gently stir into the mixture.
5.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes and then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter and lemon zest until very soft and light in colour.
7.
Sift in the icing sugar and add the lemon juice. Beat until totally incorporated and creamy. If necessary add a little milk and beat until blended.
8.
Spread over the top of the cakes and cover with sugar pearls. Decorate with wafer flowers.
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