Recipe Pretty pastel cakes : Delicious Food and Suitable for Eating with Family

Recipe Pretty pastel cakes : Delicious Food and Suitable for Eating with Family - Cooking is a fun activity. Cooking can make you happier, this activity is also suitable to be done with family members. Rarely quatily time with your father or mother? Don't have much time to chat with your brother or sister? Come on, plan your weekend to cook with them! What's the recipe? Check out the recommendations!. This Recipe Pretty pastel cakes have been designed to be as simple and easy as possible to put into practice with family. With 40m prep, 12 serving, level. Alergi: Contains gluten, peanuts, tree nuts, milk and soy..

Whip up these spring-inspired cupcakes with fluffy buttercream icing for an indulgent afternoon treat.

Ingredients:

16 Ingredients

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  150g butter, at room temperature, chopped
  
  
  


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  140g (2/3 cup) caster sugar
  
  
  


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  1/2 tsp vanilla extract
  
  
  


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  2 eggs
  
  
  


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  75g (1/2 cup) self-raising flour, sifted
  
  
  


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  75g (1/2 cup) plain flour, sifted
  
  
  


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  55g (1/2 cup) almond meal
  
  
  


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  Silver cachous, to sprinkle
  
  
  


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  Orange sugar crystals, to sprinkle
  
  
  



• Fluffy buttercream



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  4 egg whites
  
  
  


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  215g (1 cup) caster sugar
  
  
  


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  1 tsp vanilla extract
  
  
  


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  325g butter, at room temperature, chopped
  
  
  


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  Purple food colouring, to tint
  
  
  


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  Orange food colouring, to tint
  
  
  


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  Green food colouring, to tint
  
  
  


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  Select all ingredients
  
  
  

Serving Suggestions:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases.
  
  
  


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  Step 2
  
  
  
  
  Use electric beaters to beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in eggs until combined. Fold in self-raising and plain flours, and almond meal until combined.
  
  
  


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  Step 3
  
  
  
  
  Spoon cake mixture into prepared pans. Bake for 18-20 minutes or until a skewer inserted into centre comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool completely.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, to make buttercream, combine egg whites, sugar and vanilla in a small heatproof bowl set over a saucepan of simmering water. (Make sure bowl doesn’t touch water.) Whisk constantly for 3-4 minutes or until sugar dissolves and mixture is lukewarm. Transfer to a large bowl. Use electric beaters to beat mixture for 5-7 minutes or until cool, thick and glossy. Beat in butter, 1 piece at a time, beating well until combined after each addition.
  
  
  


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  Step 5
  
  
  
  
  Spread two-thirds buttercream over cakes. Divide remaining buttercream among 3 bowls. Tint each with a food colouring. Use a palette knife or back of a teaspoon to swipe a little tinted buttercream onto each cake. Top with cachous and crystals.
  
  
  

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