Pretty Pastel Cupcakes Recipe

Whip these spring-inspired cupcakes with fluffy butter cream frosting for a nice afternoon treat.

The ingredient of Pretty Pastel Cupcakes Recipe

• 150g butter at room temperature cut
• 140 g 2 3 cup powdered sugar
• 1 2 teaspoon vanilla extract
• 2 eggs
• 75 g 1 2 cup self raising flour sifted
• 75 g 1 2 cup all purpose flour sifted
• 55 g 1 2 cup almond meal
• silver cachous sprinkle
• orange sugar crystals to sprinkle
• 4 egg whites
• 215g 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 325g butter at room temperature cut
• purple food coloring the hue
• orange food coloring the hue
• green food coloring a hue

The Instruction of pretty pastel cupcakes recipe

• preheat the oven to 180 u00b0 c 160 fan forced line twelve 80ml 1 3 cup muffin pans with paper cases
• use the electric mixer to beat the butter sugar and vanilla in a bowl until pale and creamy beat the eggs until combined both in the self raising and plain flours and almond meal until combined
• spoon the cake mixture into the prepared molds bake in the oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean set aside for 5 minutes before turning onto a wire rack to cool completely
• during this time make the butter cream add the egg whites sugar and vanilla in a small bowl heat resistant put on a pot of simmering water make sure the bowl doesnt touch the water whisk constantly for 3 4 minutes or until the sugar is dissolved and mixture is warm transfer to a large bowl use electric mixer to beat the mixture for 5 to 7 minutes or until cool thick and shiny beat the butter 1 piece at a time beating well to mix after each addition
• spread two third of the butter cream on the cakes spread the rest of butter cream between 3 bowls tint each with food coloring use a palette knife or the back of a teaspoon to drag a little touch of butter cream on each cake top with cachous and crystals

Nutritions of Pretty Pastel Cupcakes Recipe

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