Recipes

Emily's Cupcakes With Pink Berry Icing

Emily's Cupcakes With Pink Berry Icing

     

(from Complete Perfect Recipes - David Herbert)

INGREDIENTS
1 ½ cups self-raising flour
125 g butter softened
¾ cup caster sugar
1 tsp vanilla essence
2 eggs beaten
½ cup milk


METHOD
1. Preheat oven to 180°C. Line a 12 hole muffin tin with patty cases.
2. Sift the flour into mixing bowl. Add the remaining ingredients and beat with a wooden spoon or an electric mixer on low speed until the mixture is just combined. Don’t over mix. Increase sped to medium and beat for 3 minutes or until pale and smooth.
3. Spoon into patty cases 2/3 full and bake for 15-20 minutes until golden. Cool and ice as desired.
Makes 12 cupcakes.



These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.


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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.
 

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