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Hydrangea cupcakes
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Prep Time:
20 minutes
20 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
45 minutes
45 minutes
Impress Mom on Mother's Day with beautiful hydrangea cupcakes!
Ingredients:
- 150g butter, softened
- 165g caster sugar
- 2 Free Range Eggs
- 225g self-raising flour
- 60ml milk
- 60g sour cream
- 1 tsp vanilla bean paste
- 250g butter, softened
- 480g icing sugar mixture
- 20.60 gm milk
- 150g white chocolate, melted
- Red and blue liquid food colouring
Instructions:
- - Preheat your oven to 180°C. - Line a 12-hole muffin pan (1/3-cup each) with paper cases. - Use an electric mixer to beat butter and sugar until pale and creamy, then gradually add the eggs one at a time, beating well after each addition.
- Alternate adding the flour, milk, sour cream, and vanilla, stirring until just combined. Divide the batter evenly among the lined pans. Bake for 20-25 minutes or until a skewer inserted in the centers comes out clean. Allow to cool before serving.
- Make the white chocolate buttercream by whipping butter in a bowl with an electric mixer until very pale. Slowly mix in icing sugar in batches, ensuring it's well incorporated. Stir in the milk, then add the white chocolate and beat until fully combined.
- Divide the buttercream into 3 portions. Color one portion purple using red and blue coloring, color the second portion pink with red coloring, and color the remaining portion blue with blue coloring. Fill one side of a piping bag fitted with a 1cm fluted nozzle with the pink buttercream and the other side with the purple buttercream. Pipe buttercream onto each cupcake, alternating between the colored buttercreams for a colorful effect.