Pretty in Pink Cupcakes

Recipe from My Saffron Kitchen


For the Cupcakes:

All Purpose Flour - 150 gm
Powdered Sugar - 150 gm
Unsalted Butter, softened - 175 gm
Eggs, lightly beaten - 3, large
Baking Powder - 1 tsp.
Vanilla Essence - 1 tsp.

For the Buttercream Frosting:

Unsalted Butter, softened - 200 gm
Icing Sugar - 400 gm
Milk - 2 tbsp.
Rose Pink Colour - 2 drops
Edible silver balls for decoration


To make the cupcakes:
  • Preheat your oven to 180° C.
  • Mix flour and baking powder together. Keep aside.
  • Beat softened butter and powdered sugar together with an electric mixer till it's smooth and creamy.
  • Add lightly beaten eggs, one at a time. Beat for about 15 seconds after each addition.
  • Add vanilla essence and mix well.
  • Add the flour and baking powder mix. Mix well.
  • Fill 12 muffin tins and bake for 18-20 (or until a toothpick comes out clean) minutes at 180° C.
  • Remove from oven and let the cupcakes cool.
To make buttercream frosting:
  • Beat softened butter till light and fluffy.
  • Add icing sugar, a little at a time. Mix well.
  • Add 2 tbsp. milk and food colour. Mix well.
To finish the cupcakes:
  • Use a spatula to fill a piping bag fitted with a large sized star nozzle.
  • Use you imaginations to cover and decorate the top of the cupcakes. Sprinkle some edible silver balls on top for some more decoration and serve.