Name: Pastel cupcakes
Prep time: 40 min
Cook time: 12 min
Total time: 52 min
Yield: 15 servings
Cuisine: Bake
Ingredients: 125.00 g butter softened; 150.00 g castor sugar; 3.00 eggs large; 210.00 g flour cake, sifted; 8.00 ml Baking powder; 65.00 ml milk; 250.00 g icing sugar sifted; 0.00 Food colouring assorted colours; 0.00 edible decorative balls silver or icing flowers

Recipe Disclaimer

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Ingredients (9)

125.00 g	butter — softened
150.00 g	castor sugar
3.00	eggs — large
210.00 g	flour — cake, sifted
8.00 ml	Baking powder
65.00 ml	milk
250.00 g	icing sugar — sifted
0.00	Food colouring — assorted colours
0.00	edible decorative balls — silver or icing flowers

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Method:

Beat the butter and castor sugar until
light.
Beat in the eggs one at a time,
beating well after each addition.
Fold
in the sifted flour and baking powder,
alternating with the milk.
Spoon a spoonful of cake batter into cupcake tins that have been lined with paper cupcake holders.

Bake in a preheated oven for 10 to
12 minutes or until golden.

Remove from the oven and leave to cool on a wire rack.

Mix the sifted icing sugar with enough water to make a spreadable consistency.

Divide the icing into three or four bowls and colour each one a different colour, then use to decorate the individual cupcakes.

Top with silver balls or small icing flowers (available from baking shops).