Name: Baby shower cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 1 teaspoon vanilla extract; 2 eggs; 1 3/4 cup self-raising flour, sifted; 2/3 cup milk; 12 ready-made sugar flowers; Butter cream; 185 gram butter, chopped, at room temperature; 1 1/2 teaspoon vanilla extract; 2 1/4 cup icing sugar, sifted; 1/4 cup milk

Baby shower cupcakes

Skip to Recipe

Makes 12 Item

Prep

15M

Cook

20M

Total

35M

Ingredients

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

1 teaspoon vanilla extract

2 eggs

1 3/4 cup self-raising flour, sifted

2/3 cup milk

12 ready-made sugar flowers

Butter cream

185 gram butter, chopped, at room temperature

1 1/2 teaspoon vanilla extract

2 1/4 cup icing sugar, sifted

1/4 cup milk

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in vanilla.

3.Add eggs, one at a time, beating well alter each addition. Fold in flour alternately with milk, beginning and ending with flour. Spoon into paper cases until two-thirds full.

4.Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.

5.Meanwhile, to make butter cream, in a bowl, heat butter and vanilla together until creamy. Gradually beat in icing sugar with milk. Tint with food colouring of choice, if desired.

6.Spread cooled cakes with a generous amount of butter cream. Top with sugar flowers. Arrange on a tiered stand.

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