Deliciousness in every bite! These perfectly pink party cakes are almost too pretty to eat, and taste just as good as they look.
Preheat the oven to 170C fan forced.
Place the cup cake patties into a large muffin tray and set aside.
Combine the butter and caster sugar into the bowl of a KitchenAid stand mixer with the flat beater attached. Mix on medium speed until light and fluffy.
Add the vanilla extract and one egg at a time, beating in-between until combined.
Turn the mixer down low and slowly add the plain flour and baking powder until it is just combined. Be careful not to over mix.
Add the lemon zest, juice and butter milk and slowly beat again until just combined.
Spoon the batter into the patties, filling them a third of the way.
Place in the oven to bake for 25 mins or until they are lightly golden, and a skewer comes out clean when tested.
Remove from the oven and place on a cooling rack to cool down.
To prepare the frosting, combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on low speed to start with then turn up to medium speed once the ingredients are combined.
Add the vanilla and a pinch of salt.
Slowly add in the milk, and if the frosting is too runny add a little more icing sugar.
Divide the frosting between 3 bowls and add the food colouring to create three different tones of colour. Mix through until you are happy with the colours.
Attach different large piping nozzles (1M, 8B, ATECO 849) to three piping bags, and fill each one with a frosting colour.
Pip the cupcakes in a variety of different piping techniques (rose swirls, little roses and swirl lines)
Finish off the decoration with fresh raspberries and edible gold cake decorations.
Ingredients
Directions
Preheat the oven to 170C fan forced.
Place the cup cake patties into a large muffin tray and set aside.
Combine the butter and caster sugar into the bowl of a KitchenAid stand mixer with the flat beater attached. Mix on medium speed until light and fluffy.
Add the vanilla extract and one egg at a time, beating in-between until combined.
Turn the mixer down low and slowly add the plain flour and baking powder until it is just combined. Be careful not to over mix.
Add the lemon zest, juice and butter milk and slowly beat again until just combined.
Spoon the batter into the patties, filling them a third of the way.
Place in the oven to bake for 25 mins or until they are lightly golden, and a skewer comes out clean when tested.
Remove from the oven and place on a cooling rack to cool down.
To prepare the frosting, combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on low speed to start with then turn up to medium speed once the ingredients are combined.
Add the vanilla and a pinch of salt.
Slowly add in the milk, and if the frosting is too runny add a little more icing sugar.
Divide the frosting between 3 bowls and add the food colouring to create three different tones of colour. Mix through until you are happy with the colours.
Attach different large piping nozzles (1M, 8B, ATECO 849) to three piping bags, and fill each one with a frosting colour.
Pip the cupcakes in a variety of different piping techniques (rose swirls, little roses and swirl lines)
Finish off the decoration with fresh raspberries and edible gold cake decorations.