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Pretty pastel cakes recipe
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Make spring-inspired cupcakes with creamy buttercream for a delightful treat!
Ingredients:
  • 150g butter, at room temperature, chopped
  • 140g (2/3 cup) caster sugar
  • 2.20 gm vanilla extract
  • 2 eggs
  • 75g (1/2 cup) self-raising flour, sifted
  • 75g (1/2 cup) plain flour, sifted
  • 55g (1/2 cup) almond meal
  • Silver cachous, to sprinkle
  • Orange sugar crystals, to sprinkle
  • 4 egg whites
  • 215g (1 cup) caster sugar
  • 4.40 gm vanilla extract
  • 325g butter, at room temperature, chopped
  • Purple food colouring, to tint
  • Orange food colouring, to tint
  • Green food colouring, to tint
Instructions:
  • Preheat your oven to 180C/160C fan forced. Place paper cases in twelve 80ml (1/3 cup) muffin pans.
  • Cream together butter, sugar, and vanilla using electric beaters until light and fluffy. Add eggs and mix until fully combined. Gently fold in self-raising flour, plain flour, and almond meal until just combined.
  • Pour the cake batter into the pans. Bake for 18-20 minutes until a skewer inserted in the center comes out clean. Allow to cool for 5 minutes before flipping onto a wire rack to cool completely.
  • To prepare the buttercream, blend egg whites, sugar, and vanilla in a heatproof bowl over simmering water (ensure no water touches the bowl). Whisk consistently for 3-4 minutes until sugar dissolves and mixture becomes lukewarm. Then, transfer to a large bowl and use an electric mixer to beat for 5-7 minutes until it's cool, thick, and glossy. Gradually add butter, one piece at a time, beating well after each addition until fully combined.
  • Spread a generous amount of two-thirds of the buttercream over the cakes. Divide the remaining buttercream evenly among three bowls. Add a drop of food coloring to each bowl and mix well. Use a palette knife or the back of a teaspoon to lightly swipe a bit of the colored buttercream onto each cake. Finish by topping with cachous and crystals.

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