Pink-iced vanilla cupcakes

Pink-iced vanilla cupcakes

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  • Makes 12
  • Easy
  • 20 minutes
  • 15 to 20 minutes


  • For the cupcakes
  • 125 g butter, softened
  • 125 g caster sugar
  • 2 free-range eggs lightly beaten
  • 1 t vanilla extract
  • 125 g self-raising flour
  • 2 T milk
  • For the ganache
  • 150 g white chocolate
  • 3/5 cup cream
  • red food colouring
  • hundreds and thousands, to sprinkle

Cooking Instructions

To make the cupcakes: Preheat the oven to 180ºC.
Line a 12-muffin pan with baking cups. In a mixing bowl, beat the butter and sugar until light and fluffy. Gradually add the beaten egg, whisking to incorporate, then beat in the vanilla. Sift in half the flour and fold into the mixture. Add the milk and the remaining flour, and fold in well.
Spoon the mixture into the baking cups and bake for 15 to 20 minutes, or until golden. Allow to cool for 10 minutes on a rack before removing from the muffi n pan.

To make the ganache and decorate: Break the chocolate into pieces and gently heat with the cream in a bowl suspended over a saucepan of simmering water. Stir until the chocolate has melted and the mixture is well blended, then add a few drops of food colouring. Allow to cool and thicken slightly before pouring over the cupcakes.
Sprinkle with the hundreds and thousands. (The ganache will harden once it has cooled completely.)

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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