These pretty treats are easy and fun for the kids to make.
(8 votes)
Cook: 45 Mins
Serves: 12
Price: 34p per serving
Nutritional Information
Each 76g serving contains
Energy
1398kj
334kcal
1398kj
334kcal
17%
Fat
18.6g
18.6g
Med
27%
27%
Saturates
11.3g
11.3g
Med
56%
56%
Sugars
31.4g
31.4g
High
35%
35%
Salt
0.4g
0.4g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1839kj/440kcal
Typical energy values per 100g:
1839kj/440kcal
Ingredients
125g self-raising flour
1 level tsp baking powder
125g butter, softened
125g caster sugar
2 large free-range eggs
Asda Red Food Colouring
Asda Pink and White Pearls, to decorate
125g soft, unsalted butter
250g sifted icing sugar
1/2 tsp vanilla extract
1 tbsp milk
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 12-hole bun tray with cupcake cases (not fairy cake or muffin cases). Sift the flour and baking powder together into a large bowl. It's important to measure the baking powder accurately – use a measuring spoon and run your finger across the top to ensure that it's level.
2
Make sure the butter is soft (a bit like mayonnaise) but not melted. Add the butter, sugar and eggs to the flour.
3
Beat with a wooden spoon until well mixed. Scrape the sides of the bowl with a spatula and beat again for 1 minute.
4
Put the mixture in the paper cases, making sure they're all about the same size. Bake for 18-20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
5
Make the buttercream by beating the unsalted butter until creamy, and then add the icing sugar 1 rounded tbsp at a time. Add the vanilla extract and milk and beat well until the icing is creamy.
6
Add a tiny blob of red food colouring to the buttercream and beat until the icing is pink. Use a clean cocktail stick to add a little more colouring if necessary. Put the icing in a piping bag with a large star nozzle and pipe it onto the cakes. Or, spread it with a knife.
7
Sprinkle a few pearls on top of the cakes.