Sunday, 20 December 2009
Princess cup cakes
Princess cup cakes-Devine little cupcakes iced and decorated in the theme of princess. Marbled dual coloured cakes made from pink and white batter.Iced with pastel colour icing and decorated with hearts and flowers and sweet crystals.
Will make approx 12 cup cakes.
8 oz self raising flour(maida)
8 oz sugar
8 oz softened butter (room temperature)
1/2 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
Pink food colouring few drops.
8oz powdered sugar
1/2 ounce softened butter
1-2 tablespoons water
1 teaspoon vanilla essence.
Few drops each of pink, yellow, blue food colouring.
Cake decorations of choice.
1.Preheat oven to 200 degrees Centigrade
2.Add the bicarbonate of soda to the flour and sieve the flour .Keep aside
3.Cream the butter and sugar till light and fluffy.
4.Add the vanilla essence and the eggs.Mix throughly
5.Fold in the flour taking care not to over mix.
6.Divide the batter into two parts.
7.In one part add a few drops of pink food colour and mix in to make the batter pink.
8. Spoon the mixture in the cup cakes alternating with one spoon white mixture and top with one spoon pink mixture. Smooth the tops.
9.Place the cup cakes in the oven to bake for approx 15-20 mins. Check if cooked by inserting a skewer in the topof the cake .If it comes out clean cakes are cooked.
10.Take out of oven and leave to cool.
1.Cream together the butter and icing sugar .
2.Add the vanilla essence and water and mix to get a spreading consistency.
3.Divide the icing into 4 parts.
4.To each part add 2-3 drops of desired food colour.Mix the icing so colour is even.
5. Using a palette knife cover each cup cake with the desired colour of icing.
6.Sprinkle on top the desired cake decoration.
Cup cakes are ready to enjoy.
NB: If for any reason your cakes raise too much in the centre during cooking.Carefully slice the tops off to make flat before icing.
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Cook like a bong
A food fanatic with a passion for creating , cooking and sharing mouth watering recipes to tickle and tantalise your taste buds. A "homecook" without culinary school training striving to make my dishes feel complete without being complicated.