Pink ombre petal cupcakes recipe
A simple spin on sweet buttercream icing turns a batch of easy vanilla cupcakes into pretty pink ombre petal cupcakes, perfect for birthday parties or an afternoon tea. The three tone pink icing adds an extra special touch that kids and adults alike will love.
See method- Makes 12
- 25 mins to prepare and 15 mins to cook
- 509 calories / serving
Ingredients
- 175g unsalted butter
- 175g caster sugar
- 1 tsp vanilla extract
- 3 eggs
- 175g self-raising flour, plus extra for dusting
- 50ml milk
For the buttercream
- 225g unsalted butter, softened
- 1 tsp vanilla extract
- 375g icing sugar
- pink food colouring
Each serving contains
- Energy
- 2130kJ 509.0kcal
- Fat
- 29g
- Saturates
- 17g
- Salt
- 0.2g
- Sugars
- 49g
of the Reference intake
Carbohydrate 61.5gProtein 3.5gFibre 0.5g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 paper cases. In a bowl, beat the butter and sugar until light and fluffy. Add the vanilla, then beat in the eggs, one by one, each with a spoonful of flour, until smooth. Fold in the remaining flour, then stir in the milk until just combined. Divide between the cases.
- Bake for 20-25 mins, until risen and a skewer inserted into the middle comes out clean. Cool on a wire rack.
- To make the buttercream, beat the butter in a bowl until pale and creamy, then add the vanilla. Add the icing sugar in 3 stages, beating between each addition, until fully combined.
- Divide the buttercream between 3 bowls. Leaving one plain, use a little pink food colouring to colour one bowl a light pink and a little more to colour another one a darker pink. Spoon the buttercreams into 3 separate icing bags. Snip off the ends, then put all 3 bags into a master piping bag with a closed star nozzle.
- Pipe individual stars to look like petals on the top of the cupcakes. The iced cupcakes will last for 3 days in a sealed container.
- See more Baking recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
