Pastel cupcakes

Recipe from: 9/1/2006 12:00:00 AM

Ingredients 9
Servings 2
Minutes 40 mins


Serving Change
  • 125
    (125ml) soft butter
  • 150
    (170ml) castor sugar
  • 3
    large eggs
  • 210
    (375ml) cake flour, sifted
  • 8
    baking powder
  • 65
  • 250
    (440ml) icing sugar, sifted
  • food colouring in colours of your choice
  • silver balls or small icing flowers, to decorate


40 mins
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).


Read more on: bake

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