Sweetie Cupcakes
These Sweetie Cupcakes are an extra special treat that look as good as they taste!
Makes 12
Ingredients
- 200g butter
- 200g caster sugar
- 200g Sr flour
- 4 eggs
- Splash of vanilla extract
Icing
- 200g softened butter
- 400g condensed milk
- 200g icing sugar, sieved
- 75ml fruit puree
- Selection of boiled sweets
Method
Preheat the oven to 180c.
To make the cakes, beat the butter, vanilla and sugar in a Kitchen Aid until white. Add the eggs and then fold in the flour.
Line a muffin tray with cup cake cases and fill using an ice cream scoop. Bake for 15 minutes then allow to cool.
Place the sweets into a mini food processor, blitz until fine and spoon onto a lined baking tray in shards. Bake in the oven for 4 to 5 minutes, take out and cool.
To make the icing, whisk together the butter, icing sugar, condensed milk and puree and fill a piping bag with a star nozzle.
Pipe the buttercream into the centre of each cake top with sweets, shards and sprinkles.
Ingredients
- 200g butter
- 200g caster sugar
- 200g Sr flour
- 4 eggs
- Splash of vanilla extract
Icing
- 200g softened butter
- 400g condensed milk
- 200g icing sugar, sieved
- 75ml fruit puree
- Selection of boiled sweets
Method
Preheat the oven to 180c.
To make the cakes, beat the butter, vanilla and sugar in a Kitchen Aid until white. Add the eggs and then fold in the flour.
Line a muffin tray with cup cake cases and fill using an ice cream scoop. Bake for 15 minutes then allow to cool.
Place the sweets into a mini food processor, blitz until fine and spoon onto a lined baking tray in shards. Bake in the oven for 4 to 5 minutes, take out and cool.
To make the icing, whisk together the butter, icing sugar, condensed milk and puree and fill a piping bag with a star nozzle.
Pipe the buttercream into the centre of each cake top with sweets, shards and sprinkles.
