Dessert
Bento Cake & Cupcakes Roses
1 Std. 15 Min.Für 8Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Bento Cake & Cupcakes Roses
rezept von
@debbiescakesbakes
@debbiescakesbakes
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
eggs (at room temperature)Milchprodukte4 Stücke
caster sugarVorräte225 g
unsalted butter (softened)Milchprodukte225 g
self-raising flour (sifted)Getreide225 g
baking powderVorräte5 g- vanilla extractVorräte10 ml
milkMilchprodukte30 ml- icing sugar (sifted)Vorräte300 g
- unsalted butter (softened, for the buttercream)Milchprodukte150 g
pink food colouring (gel or paste)Andere3 ml
pro Portion
Nährwerte
542kcal
- Kohlenhydrate
- 60 g
- Eiweiß
- 5 g
- Fett
- 31 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Handrührgerät
Kuchenform- Muffinblech
Backofen- Kuchengitter
Spritzbeutel
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the cake batter
- Cream the softened butter and caster sugar until pale and fluffy.
- Beat in the 4 eggs one at a time, then add the vanilla extract.
- Fold in the sifted self-raising flour and baking powder, then loosen with the milk.
- Schritt 2
Bake the cake and cupcakes
- Divide the batter between the greased 5-inch tin and the cupcake cases.
- Bake at 180°C until golden and a skewer comes out clean.
- Cool completely on a cooling rack.
- Schritt 3
Make the pink buttercream
- Beat the softened butter until smooth.
- Gradually add the sifted icing sugar and beat until light and fluffy.
- Add the pink food colouring and mix until evenly coloured.
- Schritt 4
Decorate
- Level the mini cake and fill and crumb coat with buttercream.
- Smooth the sides and pipe pink buttercream swirls on top.
- Pipe rosettes onto the cupcakes to match.
- Place the mini cake in the bento box with the cupcakes and add a candle.