Recipe: Pink Berry Buttercream Cakes


Children love cupcakes and so do I – a good one makes the great afternoon pick-me-up. Kick off the new faculty year in style with these relatively little pink numbers. The buttercream is coloured with a syrup produced from brilliantly bright berry juices and then whipped with butter to obtain a gorgeous sheen. Packed lunches just went up a degree.

Pink Berry Buttercream Cupcakes


125g (4oz) soft butter

125g (approx ? cup)?caster sugar

2 eggs

125g (approx. 3/4 cup)?plain flour

1 heaped tsp baking powder

Zest of 1 lemon

For the icing

100g (3/4 cup)?frozen mixed berries

30g (2 tablespoons) sugar

Juice of ? lemon

125g (4oz) soft butter

50g (1/3 cup)?sugar sugar, sieved

Red or white currants, that will serve


Preheat the oven to 190C/375F (170C lover). Beat the butter with the glucose until pale, then stir in the eggs one at a time. In the separate bowl, mix the actual flour with the baking powder as well as lemon zest. Lightly collapse the dry ingredients in the wet ingredients. Divide the combo between 6 small muffin instances. Cook for 15-20 minutes, as well as until a skewer inserted comes out clean. Leave to cool with a wire rack while you create the icing.

Put the frozen fruits in a small saucepan with the all kinds of sugar and lemon juice. Place for a medium to low temperature and cook for 10-20 minutes until the berries become soft and you get a thick syrup. Smash the berries with the rear of a wooden spoon and strain through a sieve in a separate bowl. Leave to chill while you make the buttercream frosting. In a very mixer, beat the butter until finally light and fluffy. Add the icing sugar and incorporate the berry syrup. Beat up until you get a lovely pink buttercream. Employing a piping bag or a color scheme knife, ice the cookies with the frosting and drape some currants over the top.

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