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Bento Cake & Cupcakes Roses
1 godz. 15 minPorcje: 8Nutri-Score D€€
D
1 godz. 15 min
1 godz. 15 minBento Cake & Cupcakes Roses
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@debbiescakesbakes
@debbiescakesbakes
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czego potrzebujesz
Składniki
eggs (at room temperature)Nabiał4 kawałki
caster sugarSpiżarnia225 g
unsalted butter (softened)Nabiał225 g
self-raising flour (sifted)Produkty zbożowe225 g
baking powderSpiżarnia5 g- vanilla extractSpiżarnia10 ml
milkNabiał30 ml- icing sugar (sifted)Spiżarnia300 g
- unsalted butter (softened, for the buttercream)Nabiał150 g
pink food colouring (gel or paste)Inne3 ml
na porcję
Wartości odżywcze
542kcal
- Węglowodany
- 60 g
- Białko
- 5 g
- Tłuszcz
- 31 g
czego użyjesz
Przybory
Miska ×2
Mikser ręczny
Forma do ciasta- Forma do muffinek
Piekarnik- Kratka do studzenia
Rękaw cukierniczy
Łopatka kuchenna
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.