Lorraine Has Gone All Out With These Pink Cupcakes
The month of October is Breast Cancer Awareness Month and we are encourged to “Paint it Pink” to raise funds for Cancer research and support services . On Friday we had a fundraiser in work so I baked something pink in aid of this great cause. I picked up these really cute mini Pink tulip bun cases. I baked mini pink cupcakes, with butter icing and muffins with cream cheese frosting swirled with pink food gel. As you can see in the photos, everyone really enjoyed them. You should give them a go yourself because your family and friends will love them and you could support the cancer society by hosting a coffee morning.
Basic Queen Bun Recipe
Ingredients
- 175g Self Raising Flour
- 125g Caster Sugar
- 125g Margarine
- 2 Eggs
- 2tbsp Cold Water
Method
- Preheat the oven to 200 degrees.
- Put bun cases into a bun tray.
- Place all the ingredients in a bowl and beat until smooth.
- Three quarter fill bun cases with the mixture.
- Place in oven and bake for 15 minutes until golden brown.
- Cool on a wire tray.
I substitute the water for buttermilk as I had some in the fridge for a light finish.
Butter Icing
Ingredients
- 100g Soft Butter
- 200g Icing Sugar (sifted)
- 1 tsp Vanilla Extract (optional)
- Milk as Required
Method
- Beat all the ingredients together.
- Add to icing bag and finish to your liking.
Cream Cheese Frosting
Ingredients
- 125g Soft Butter
- 100g Cream Cheese
- 375g Icing Sugar (sifted)
- 1 tsp Vanilla Extract (optional)
- Milk as Required
- Pink Gel Food Colouring
Method
- Beat all the ingredients together.
- Using an icing bag, I swirled some gel food colour on the inside of the bag before adding the cream cheese frosting.
Here are a few photos of the girls enjoying the cupcakes
