Source(google.com.pk)
Makes: 12
Preparation time: 15 minutes
Cooking time: 25 minutes
You will need
175g butter (at room temperature), cut into large pieces
175g self-raising flour
175g caster sugar
1⁄2 tsp baking powder
3 large eggs
1⁄2 tsp vanilla extract
For the icing:
175g butter (at room temperature), cut into large pieces
1⁄2 tsp vanilla extract
2-3 tbsp milk
350g icing sugar, sifted
Pink edible colouring
Edible pink hearts or other sprinkles, to decorate
Method
1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
2. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
3. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
4. Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
5. Put half of the icing into another bowl and colour it pale pink with the edible colouring. Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in.
6. Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.
TIP
It’s easy to make the colour of the icing too strong. To prevent putting in too much edible colouring, use a cocktail stick to add a drop at a time until you have the shade that you like. Instead of using a regular piping bag, you can buy dual- compartment piping bags, which automatically separate the two colours, allowing you to pipe them at the same time in a similar way.
Dan Doherty is the executive chef of London's hottest restaurant ticket – the Heron Tower's sweet-meets-savoury paradise, Duck & Waffle. With brunch their most popular course, we thought there was no one better to ask for advice on getting the meal-of-the-moment perfect at home
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By Claudia Canavan
"Mixing sweet and savoury flavours is a great way to experiment if you're making brunch at home. Try putting maple syrup with bacon together with pancakes or waffles – just use the salty and sweet elements in moderation, and keep trying and testing."
From a classic Victoria sponge to dinner party desserts to impress, whip up one of our easy baking recipes from the undisputed Queen of cakes, Mary Berry.
Vanilla cupcakes with swirly icing from Mary Berry's Cookery Course
The swirled, two-toned icing adds a pretty touch and children will love helping to make these vanilla cupcakes.
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