Dessert Recipe Baby cupcakes

Dessert Recipe Baby cupcakes

Ingredients:

• 125g butter, softened


• 3/4 cup (125g) caster sugar


• 2 eggs


• 1 1/2 cups self-raising flour


• 1/2 cup (125g) sour cream


• 2 cups (300g) icing sugar mixture


• 1/4 cup (60ml) milk


• 2 teaspoons rosewater


• 1-2 drops pink liquid food colouring


• Icing flowers, to decorate


• Pink sugar, to decorate

Instructions:

1. Preheat oven to 180°C. Line 36 30ml (1 1/2 tablespoons capacity) mini muffin pans with paper cases.


2. Use an electric mixer to beat the butter and caster sugar until pale and creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour and sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown and cooked though. Cool completely before icing.


3. Combine the icing sugar and milk in a bowl until a smooth paste forms. Add the rosewater and stir to combine. Divide into 2 bowls. Add the pink colouring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, and sprinkle with sugar, if desired. Serve with coffee.