|Baby Pink Cupcakes
Baby Pink Cupcakes (24)
100g softened butter
⅓ cup caster sugar
¾ cup plain flour
½ teaspoon baking powder
⅓ cup milk
¼ cup coconut (I prefer coconut flakes)
½ tsp Queen Rose Pink food colour
¼ tub Betty Crocker Creamy Vanilla Frosting
3-4 drops Queen Rose Pink food colouring
2 packets of Queen brand Icing Flowers (or other decoration, such as sprinkles or cachous)
Follow the recipe to make the basic cupcake batter, then stir in the food colour and fold in the coconut.
Line a mini muffin tray with patty pan papers, and pour in the batter until each is 3/4 full - try and do this as evenly as possible. Next time I might pipe the batter into the pans.
Bake in an oven preheated to 170℃, for 15 minutes or until risen and firm to the touch. Mini cupcakes take about two thirds of the cooking time for a normal cupcake. Allow the cakes to cool in the tin for 10 minutes, then cool on racks until cold. You will have very pink cupcakes, and they're not even decorated yet!
To decorate, add 3-4 drops of food colouring to the frosting and mix well (best done at room temperature), until a consistent baby pink colour is achieved. Refrigerate for at least 30 minutes. Use a piping bag with a star nozzle to pipe a small swirl of frosting on each cupcake, and add an icing flower.