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Buttercream Cupcakes

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Prep and cook time: 50 minutes

Makes: 10 cupcakes



2 eggs, beaten

75g | 3 oz caster (superfine) sugar

240ml | 1 cup milk

Get Recipes from professional Pastry Chef Keiko

100ml | 7 tablespoon sunflower oil

300g | 10 oz |2 ½ cups plain (all-purpose) flour

3 tablespoon baking powder

¼ tablespoon salt


For the buttercream

175g | 6 oz | ¾ cup unsalted butter

350g |12 oz | 2 ¼ cups icing (confectioners’) sugar

1 ½ tablespoon seedless raspberry jam (jelly) pink food coloring


To decorate

10 sugar flowers



  • Preheat the oven 200 degrees Celsius and place 10 medium paper cases in a muffin tin.
  • Mix the egg, sugar, milk and oil in a mixing bowl. Sift in the flour, baking powder, salt and quickly mix until combined. Be careful not to over mix the ingredients.
  • Spoon the mixture into the muffin cases. Bake for 30-35 minutes until well risen and golden. Cool the cupcakes on a wire rack.
  • For the raspberry buttercream, beat the butter until creamy and sift in the icing sugar and beat together until smooth. Stir in the raspberry jam and a few drops of pink food coloring, until the mixture is smooth and evenly colored.
  • Spread the buttercream thickly over the cooled cakes and top with a sugar flower to decorate.


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 Click here to go to our Butterfly Cupcake recipe>>>>

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