Cup Cakes With Pink Icing
How delicious do these cup cakes look! think its the icing how amazing is it ( photo not mine) , is a really overcast day here in Brisbane and really need some sweeting up! I mean come on, nothing like a yummy/pretty cupcake with an awesome cup of coffee to get you going! So here goes, recipe by the good old Edmonds Cook Book, am sure there are a few of you with it tucked away.
Ingredients:
- 125g butter, softened
- 1 tsp vanilla essence
- ½ cup Chelsea caster sugar
- 2 eggs
- 1 cup flour
- 2 tsp baking powder
- ¼ cup Meadow Fresh milk
Method:
- Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin.
- Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
- Sift the flour and baking powder together and fold gently into the creamed mixture. Lastly stir in the milk.
- Spoon the mixture into the paper cases and bake for 15 minutes or until the cakes spring back when lightly touched. Transfer to a wire rack to cool and then ice and decorate as you wish.
Then ice with pink icing, or whatever colour you like! Enjoy.
