Prep and cook time: 40 minutes
Makes: 12 cupcakes
110g | 4 oz | 1 cup self-raising flour
½ tablespoon baking powder
110g | 4 oz | ½ cup butter, softened
110g | 4 oz | ½ cup sugar
1 tablespoon vanilla extract
For the icing
175g | 6 oz | 1 ¼ cups icing sugar (confectioners’)
2 tablespoon lemon juice
1 tablespoon hot water
Pink food coloring
- Preheat the oven to 170degrees Celsius and place 12 paper cases in a bun tin.
- Put all the cake ingredients into a bowl and combine well. Spoon the mixture into the paper cases and bake for 25-30 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool.
- For the icing, sift the icing sugar into a bowl and gradually stir in the lemon juice and hot water until smooth. Add pink food coloring to the depth of color you would like.
- Spoon the icing onto each cake and smooth with a palette knife. Leave to set.
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