Postre
Bento Cake & Cupcakes Roses
1 h 15 minPara 8Nutri-Score D€€
D
1 h 15 min
1 h 15 minBento Cake & Cupcakes Roses
receta de
@debbiescakesbakes
@debbiescakesbakes
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
eggs (at room temperature)Lácteos4 piezas
caster sugarDespensa225 g
unsalted butter (softened)Lácteos225 g
self-raising flour (sifted)Cereales225 g
baking powderDespensa5 g- vanilla extractDespensa10 ml
milkLácteos30 ml- icing sugar (sifted)Despensa300 g
- unsalted butter (softened, for the buttercream)Lácteos150 g
pink food colouring (gel or paste)Otro3 ml
por ración
Nutrición
542kcal
- Carbohidratos
- 60 g
- Proteínas
- 5 g
- Grasas
- 31 g
lo que usará
Utensilios
Bol ×2
Batidora de varillas
Molde para bizcocho- Molde para magdalenas
Horno- Rejilla de enfriamiento
Manga pastelera
Espátula
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.