Please use this recipe to make 6 cupcakes. I left out the lemon zest for these cupcakes. After letting them cool off you can cover them with sugar paste. To make big cupcakes I used my muffin tin (6).
Ingredients buttercream frosting:
- 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk or light cream
- pink colouring
- strawberry essence
Steps:
- In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended
- Add the vanilla extract
- With the mixer on low speed, gradually beat in the sugar
- Scrape down the sides of the bowl
- Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes)
- Add a little more milk or sugar, if needed
- Tint the frosting with pink food colouring
- add a few drops of strawberry essence
To end I covered the cupcakes with the frosting and cover that with coloured sprinkles.
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