Friday, 22 April 2011

Pastel Blossom Cupcakes

Happy Easter to everyone, I hope you are all enjoying the wonderful hot weather we are having in the UK, makes a lovely change to other years when it normally rains over Easter. I baked these cupcakes yesterday but didn't get to decorate them until today as I didn't realise I'd run out of icing sugar. I've baked these vanilla cupcakes before and they are quite possibly the most light and fluffy cupcakes I've ever baked. I decided to name them Pastel Blossom Cupcakes after the sprinkles I've used, plus spring has definitely arrived with all the flora in full bloom!


Pastel Blossom Cupcakes

Makes 12
Ingredients
175g (6 oz) self-raising flour
1½ level tsp baking powder
175g (6 oz) butter, softened
175g (6 oz) caster (superfine) sugar
3 large eggs
2 tbsp milk
1 tsp vanilla extract

Buttercream Icing
150g (5oz) butter, softened
300g (11 oz) icing (confectioners) sugar, sifted
1 tbsp milk
¼ tsp vanilla extract
Edible food colouring(s) of choice, optional
Sprinkle(s) for decoration of choice

You will also require 12 holed muffin tin lined with 12 paper muffin cases

Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4.

Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until well mixes, trying not to over mix the mixture.

Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes or until the tops spring back when lightly pressed. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.

To make the buttercream, beat the butter until soft. Add the icing sugar and stir until it’s just mixed in, then add the milk and vanilla and beat until light and fluffy. Divide into as many bowls as you want different colour(s) and add edible food colouring (you only require a few drops). This is purely optional should you wish to leave out the edible food colouring(s) and keep the buttercream natural.

Spread the icing on thickly with a palette knife on top of each cupcake or put the icing into a piping back and make a large swirl on top of each cupcake. Decorate each cupcake with your chosen sprinkle(s).

11 comments:

Nic said...

Love the sprinkles on top. Happy Easter to you and your family Maria!

C said...

They're really pretty Maria - perfect for this glorious spring weather we're enjoying at the moment!

Les rêves d'une boulangère (Brittany) said...

These are really pretty! There's nothing better than a nice classic cupcake. Enjoy your good weather, and Happy Easter to you.

Gloria said...

Amazing cupcakes look delicious,have and nice and lovely Easter, gloria

Reeni said...

What pretty cupcakes Maria! So Spring-like - the name is perfect!

Jacqueline said...

So, so pretty and beautifully frosted!

The Caked Crusader said...

lovely pretty pastels
happy easter

natalia said...

Ciao Maria ! They are lovely ! Baci

simply.food said...

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bellini said...

I had it in mind to make a lemon meringue cheesecake for Easter but you took it to the next level and actually made it!!

stephanie said...

Seeing these cupcakes, I thought I would tell you about some I made. I used a basic 3 egg cake mix and added 1 tablespoon of Pomegranite and Rose cordial(Five valleys,available only in waitrose).
I then made glace icing and used the cordial instead of water. I also added the cordial to some buttercream. Although the cordial made the icing sweeter it was a really nice flavour.