Baking ingredients
- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs, beaten
Decorating ingredients
- 400 g Renshaw Vanilla Frosting
- Pink food colouring paste
- Lilac food colouring paste
Renshaw products used
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Instructions
Baking Instructions:
Step 1
Preheat the oven to 180°C/350°F/gas mark 4.
Step 2
Line a cup cake tray with 12 paper cases.
Step 3
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Step 4
Whisk the mixture for approximately two minutes until smooth and creamy.
Step 5
Spoon the mixture into the cupcake cases until they are half full.
Step 6
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown. Leave to cool on a wire rack.
Decorating Instructions:
Step 7
Take the vanilla frosting and decant evenly between two bowls. Add a teaspoon of pink food colouring paste to one and a teaspoon of lilac food colouring paste to the other and blend each until even.
Step 8
Fill a piping bag fitted with a star tip nozzle with the lilac coloured frosting and starting from the inside and working out, pipe onto six of the cupcakes to create a rose shaped effect.
Step 9
Clean the piping bag and nozzle and refill with the pink coloured frosting, piping onto the six remaining cupcakes from the inside out.
