Bake a batch of these spectacular cup cakes to celebrate get-togethers with family and friends.
Celebration Cupcakes
12
22
MINS
MINS
Metric
Imperial
INGREDIENTS
| 200g | Trex |
| 225g | Golden caster sugar |
| 3 | Large eggs, beaten |
| 2 tsp | Vanilla extract |
| 2 tbsp | Milk |
| 225g | Self-raising flour |
| Pinch salt |
Icing
| 200g | Butter, at room temperature |
| 350g | Icing sugar |
| 100g | Low fat soft cheese |
| Pink and yellow food colouring | |
| Edible glitter and decorations |
Method
Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 12 paper cup cake cases into a cup cake tin.
In a large mixing bowl, beat together the Trex and sugar until light and fluffy, using a wooden spoon or a hand-held electric mixer. Gradually beat in the eggs. Stir in the vanilla extract and milk.
Sift the flour and salt into the mixing bowl and fold in gently using a large metal spoon. Share the mixture between the paper cases. Bake for 20-22 minutes, until risen and golden. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
For the icing, beat the butter and icing sugar together until smooth and creamy. Beat in the low fat soft cheese. Split the topping into 2 batches, mixing 2-3 drops of food colouring into each batch. Pipe or spread on top the cakes, then finish off with edible glitter and decorations.
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