Dessert
Bento Cake & Cupcakes Roses
1 h 15 minServes 8Nutri-Score D€€
D
1 h 15 min
1 h 15 minBento Cake & Cupcakes Roses
what you need
Ingredients
eggs (at room temperature)Dairy4 pieces
caster sugarPantry225 g
unsalted butter (softened)Dairy225 g
self-raising flour (sifted)Grains225 g
baking powderPantry5 g- vanilla extractPantry10 ml
milkDairy30 ml- icing sugar (sifted)Pantry300 g
- unsalted butter (softened, for the buttercream)Dairy150 g
pink food colouring (gel or paste)Other3 ml
per serving
Nutrition
542kcal
- Carbs
- 60 g
- Proteins
- 5 g
- Fat
- 31 g
what you’ll use
Tools
Mixing bowl ×2
Hand mixer
Cake pan- Muffin pan
Oven- Cooling rack
Piping bag
Spatula
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.