My daughter wanted everything to be pink on her birthday so we made these marbled vanilla pink cupcakes! The girls at the party piped on white chocolate buttercream icing and lots of pink sugar sprinkles!
175g softened butter
175g caster sugar
175g self raising flour
3 large egss, beaten
few drops of vanilla extract or essence
pink gel food colouring
100g white chocolate
2 tablespoons milk
140g unsalted butter, softened
275g icing sugar
1 teaspoon of vanilla
pink sugar sprinkles
hearts cut out of rollable fondant
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Cupcakes: Preheat the oven to 180 degrees C and line a 12-hole muffin tin with "pink" bun cases.
Use electric beaters to mix the softened butter and sugar together until light and frothy. Gradually add and mix in the eggs with a little flour each time. Add vanilla extract and remaining flour; mix well.
Spoon half of the vanilla cupcake mixture into another bowl. Add one or 2 drops of pink food colouring and mix in.
Spoon teasponnfuls of the plain and pink cupcake mixture into each paper case (about 3/4 full).
Bake for 15 minutes, then cool in the tray for another 10 or 15 minutes before transferring them to a wire rack.
Buttercream: Break up the white chocolate and place in a microwave safe bowl. Add milk and heat on low for 30 seconds to melt. Stir well and set aside.
Place the butter, icing sugar, vanilla extract and melted chocolate in the bowl of a food processor. Blend until it's comes together.
To Decorate: Spoon the buttercream into a piping bag and decorate cooled cupcakes. Sprinkle on the pink sugar and decorate with fondant hearts.