Cherry Cupcakes

  • Total Time

    35m
    • Prep Time

      15m
    • Bake Time

      20m
  • Serves

    12


These adorable cupcakes with sweet Cherry flavoured buttercream are perfect for a kids party, valentines treat or just a delicious moment with your feet up drinking a cup of tea. 

Method

  1. Preheat the oven to 180ºC (160ºC Fan / Gas Mark 4) and line a 12 hole muffin/cupcake tin with your chosen cupcake cases.

  2. Place all the cupcake ingredients into a large mixing bowl or food mixer and beat together until light, fluffy and pale in colour. Using a spoon, spoon the mixture into the cupcake cases, filling each one 2/3 full. 

  3. Bake the cupcakes in the oven for 20-25 minutes until golden, springy to touch and baked throughout.

    Top Tip: How to Tell if your Cake is Baked?
  4. Once the cupcakes are baked, leave to cool on a wire cooling rack whilst you make up the buttercream.

  5. To make the buttercream, beat the butter in a mixer until light and fluffy then gradually add in the icing sugar and cherry flavouring. Add the milk gradually, if needed, to loosen up the buttercream. It is best to beat the buttercream for as long as you can as the longer that you beat it for the lighter and fluffier it will be.

  6. Divide the mixture in two, seperating into two separate bowls. Using a few drops of pink food colouring gel into one of the bowls of buttercream, beat the buttercream until it reaches the desired pink colour. 

  7. Open up a piping bag fitted with a star nozzle and spread the pink buttercream down one side of the inside of the bag and the white buttercream down the other side. Alternatively, you could use a duo colour piping bag to create the same effect. 

  8. Pipe the buttercream on to the cupcakes in a circular motion and this should create the double colour effect. Finish with the lovebird or rose cake decorations. 

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