可惜没能在天黑之前把蛋糕完成,所以当我完全牢牢的把12 只蝴蝶绑稳时天色已经昏暗,所以有些照片是偏黄的。
希望小Beth喜欢auntie Helena给她打造的蝴蝶生日小蛋糕。也祝她生日快乐快高长大,身体健康。
Magical
Butterfly Cupcakes
cake ingredients:(makes 12)
125g butter softened
165g caster sugar (superfine)sugar
1 tsp vanilla extract
2 eggs
185g plain flour, sifted
185g plain flour, sifted
1tsp baking powder
125ml milk
125ml milk
store bough ready to roll fondant icing
store bought butterflies
Vanilla Butter Icing
125g butter
160g icing sugar, sifted
1 tsp vanilla extract
Method:
1. Preheat oven to 160C. Place the butter, sugar and vanilla in an
electric mixer and beat for 8-10 minutes or until pale and creamy.
2. Gradually add in eggs, beating well after each addition, until just
combined.
3. Add the flour, baking powder and milk and beat until just combine..
4. Spoon mixture into 12 x ½ cup capacity muffin tins lined with paper
cases and bake for 20-25 minutes or until cooked when tested with a skewer.
Allow to stand in the pan for 5 minutes and move to wire rack to cool.
5. To make vanilla icing, place the butter in an electric mixer and beat
for 5-6 minutes or until pale and creamy. Add the icing sugar and vanilla and
beat for further 10-15 minutes or until pale and creamy.
6. Using a palette knife to spread the cupcakes with the icing.
7. Tint the fondant icing with preferred colour. Roll out fondant icing
between 2 sheets of baking paper to 2 mm thick. Cut into 7cm diameter round
shape to c top the iced cupcakes.
8. Decorate with fondant mushrooms and butterflies.
Recipe adapted from: Donna
Hay Kid’s Magazine, Annual 9, 2012, pg.74