- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs, beaten
- 400 g Renshaw Vanilla Frosting
- Chocolate sprinkles
- Red food colouring
Preheat the oven to 180°C/350°F/gas mark 4.
Line a cup cake tray with 12 paper cases.
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Whisk the mixture for approximately two minutes until smooth and creamy.
Spoon the mixture into the cupcake cases until they are half full.
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown. Leave to cool on a wire rack.
Put half of the frosting into a bowl and add one drop of red food colouring at a time (mixing after each) until you get the shade of pink you would like.
Use a duo coloured icing bag and decant the vanilla frosting into one half and the pink coloured frosting into the other half, and pipe in a swirl onto each cupcake using a star nozzle.
Decorate with chocolate sprinkles and a candy striped straw.