Dessert
Bento Cake & Cupcakes Roses
1 h 15Pour 8Nutri-Score D€€
D
1 h 15
1 h 15Bento Cake & Cupcakes Roses
recette de
@debbiescakesbakes
@debbiescakesbakes
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggs (at room temperature)Produits laitiers4 morceaux
caster sugarÉpicerie225 g
unsalted butter (softened)Produits laitiers225 g
self-raising flour (sifted)Céréales225 g
baking powderÉpicerie5 g- vanilla extractÉpicerie10 ml
milkProduits laitiers30 ml- icing sugar (sifted)Épicerie300 g
- unsalted butter (softened, for the buttercream)Produits laitiers150 g
pink food colouring (gel or paste)Autres3 ml
par portion
Nutrition
542kcal
- Glucides
- 60 g
- Protéines
- 5 g
- Lipides
- 31 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Batteur électrique
Moule à gâteau- Moule à muffins
Four- Grille de refroidissement
Poche à douille
Spatule
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.