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Categories:Viewed: 50 - Published at: 4 years ago
Ingredients
- 1/2 cup butter chopped, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/2 cup self-rising flour sifted
- 1/4 cup milk
- 3 tablespoons butter softened
- 1/2 cup powdered sugar sifted
- 2 tablespoons milk
- 3 drops pink food coloring
- sprinkles to decorate
- edible flowers to decorate
Method
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Cream butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, alternately with milk, beginning and ending with flour. Distribute between paper liners and bake for 20-25 mins, or until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
- Meanwhile, to make the buttercream, beat butter until very pale. Gradually add 1/4 cup powdered sugar. Beat until combined. Add milk, remaining sugar and food coloring. Beat until smooth. Spread over cooled cupcakes. Roll edges in sprinkles then place a flower in the center of each cupcake.
