Pretty Pastel Cakes Recipe

Whip up these spring-inspired cupcakes with fluffy buttercream icing for an indulgent afternoon treat.

The ingredient of Pretty Pastel Cakes Recipe

• 150g butter at room temperature chopped
• 140g 2 3 cup caster sugar
• 1 2 teaspoon vanilla extract
• 2 eggs
• 75g 1 2 cup self raising flour sifted
• 75g 1 2 cup plain flour sifted
• 55g 1 2 cup almond meal
• silver cachous to sprinkle
• orange sugar crystals to sprinkle
• 4 egg whites
• 215g 1 cup caster sugar
• 1 teaspoon vanilla extract
• 325g butter at room temperature chopped
• purple food colouring to tint
• orange food colouring to tint
• green food colouring to tint

The Instruction of pretty pastel cakes recipe

• preheat oven to 180c 160c fan forced line twelve 80ml 1 3 cup muffin pans with paper cases
• use electric beaters to beat butter sugar and vanilla in a bowl until pale and creamy beat in eggs until combined fold in self raising and plain flours and almond meal until combined
• spoon cake mixture into prepared pans bake for 18 20 minutes or until a skewer inserted into centre comes out clean set aside for 5 minutes before turning onto a wire rack to cool completely
• meanwhile to make buttercream combine egg whites sugar and vanilla in a small heatproof bowl set over a saucepan of simmering water make sure bowl doesnu2019t touch water whisk constantly for 3 4 minutes or until sugar dissolves and mixture is lukewarm transfer to a large bowl use electric beaters to beat mixture for 5 7 minutes or until cool thick and glossy beat in butter 1 piece at a time beating well until combined after each addition
• spread two thirds buttercream over cakes divide remaining buttercream among 3 bowls tint each with a food colouring use a palette knife or back of a teaspoon to swipe a little tinted buttercream onto each cake top with cachous and crystals

Nutritions of Pretty Pastel Cakes Recipe

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