Princess Cupcakes

prep 30 mins, plus cooling cook 20 mins
  • 1 quantity Buttercream (see page 18)
  • a few drops of pink food colouring
  • 12 Vanilla Cupcakes (see page 22)
  • edible silver balls

Divide the buttercream between 2 bowls. Add the food colouring to one bowl and mix well. Spread the pink buttercream over the tops of the cooled cakes to within 5 mm (¼ inch) of the edges using a small palette knife, doming it up slightly in the centre.

Put half the uncoloured buttercream in a piping bag fitted with a writing nozzle and the remainder in a piping bag fitted with a star nozzle. Pipe lines, 1 cm (½ inch) apart, across the pink buttercream, then across in the other direction to create a diamond pattern.

Pipe little stars around the edges using the icing in the other bag. Decorate the piped lines with silver balls.

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