Pretty in Pink Cupcakes

For The Cupcakes…

• 5 ½ ounces cake flour
• 5 ½ ounces super fine sugar
• 6 ounces unsalted butter softened
• 3 large lightly beaten eggs
• ½ teaspoon vanilla essence
• 1 teaspoon baking powder

For The Butter Cream Icing…

• 6 ounces unsalted butter softened
• 8 ounces of sieved powdered sugar
• 1 teaspoon of Vanilla
• ½ teaspoon of salt
• red food coloring
• silver cake decoration balls

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changescolour. (generally 2 minutes)

Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.

Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your
preheated oven.

Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make the butter cream icing, add softened butter to a bowl, along with powdered sugar, vanilla and salt.
Add a few drops of red food coloring and mix with an electric mixer until light and fluffy.

Use a spatula to put the pink putter cream into a piping bag fitted with a star tip, and pipe a large rosette
covering each cupcake.

Sprinkle with editable silver balls for decoration and serve.