Think pink cupcakes!
Think pink cupcakes!
I’ve noticed that cold days in particular can tend to be a bit dreary. The world appears just that much more grey and gloomy. It is almost like someone has put a giant smokescreen around the world. And you just think to yourself, wouldn’t it be nice to add a little more colour to the world! Well the time has come, my little friends to think of colour and things! If I was a *Picasso-type-of-person* I would probably paint a marvellous bright multi-tonal, multi-coloured picture, but since I’m not really blessed with those type of artistic genes and really much more of a *baked-sweet-goods* type, I thought I would instead add colour to the world through more cupcakes! Think pink cupcakes to be precise! The pink icing just makes them look so friendly, not to mention the sprinkles which just makes them plain fun! Pink vanilla icing on top of a pink vanilla cupcake….mmm.. the world seems more colourful already!
Think pink cupcakes
Ingredients:
For the cupcakes: 225g self-raising flour, 1 tsp baking powder, 225g caster sugar, 225g unsalted butter softened, 4 eggs, 1 tsp vanilla essence
For the icing: 115g unsalted butter softened, 225g icing sugar sieved, 1 tsp vanilla essence, red food colouring, sprinkles to decorate
Steps:
To make the cupcakes: preheat the oven to 175 degrees Celsius. Place 12 paper baking cases into muffin tins. Place all the ingredients into a medium bowl and beat with an electric whisk until smooth and pale, about 2-3 minutes. (Make sure you scrape the sides of the bowl to ensure it is well combined.) Spoon the mixture into the cases and bake for 18-20 minutes, then cool.
To make the icing: beat the butter and icing sugar using electric beaters until smooth and creamy. Add the vanilla essence and red food colouring and beat again until a smooth even colour. Ice the cupcakes and decorate with the sprinkles
Makes 12 large cupcakes
