cupcakes! but extra girly cause we used pink sprinkles.

recipe:

  • 1 1/4 cup (185g) all-purpose flour
  • 1 1/4 tsp baking powder
  • pinch of salt
  • 2 eggs
  • 3/4 cup (150g) caster sugar
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (125ml) milk
  • splash of vanilla essence
  • vanilla buttercream: 1/2 cup (115g) unsalted butter, 2 1/2 cup (220g) icing sugar, 2 tbsp milk, vanilla essence

method:

  1. Cream together softened butter and sugar until pale and fluffy, then add eggs and vanilla and mix well.
  2. Sift in flour and baking powder, then add a pinch of salt. Gently fold in, then add milk and stir until just combined.
  3. Preheat oven to 180 degrees Celcius.
  4. Add cupcake liners to a cupcake pan and fill them 2/3 of the way. Bake for 20 to 22 minutes or until a skewer inserted in the middle comes out clean!
  5. Let cool completely and frost with vanilla buttercream—beat butter until pale and fluffy, gradually add icing sugar until dissolved completely, and add milk and vanilla essence until slightly loosened.
  6. Add sprinkles and you’re done!

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