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Ultimate Girlie Cupcakes

These adorable cupcakes from the new Sparkles Cupcake cookbook are perfect for a girls night in with a glass of bubbly. From the new cookbook Sparkles Cupcakes – The Little Black Book, by Kathryn Sutton. $29.95. Published by New Holland.

Ingredients

220g (7oz) butter

230g (7/1 3oz) caster sugar

205g (6oz) eggs

330g (11oz) flour, sifted

12g (1oz) baking powder

90ml (3fl oz) milk

10ml (/1 3fl oz) strawberry syrup

3 drops red colouring

10g (/1 3oz) vanilla bean paste

100g (31/2oz) strawberries



CREAM CHEESE FROSTING


115g (4oz) butter

25g (2 / 3oz) cream cheese, softened

310g (10/1 3oz) pure icing sugar

25g (2 / 3oz) egg white (pasturised)

1 teaspoon lemon juice

pinch salt



Preheat oven to 145ºC/275ºF/Gas mark 1–2.


Using an electric beater, cream butter and sugar on high speed for 5 to 20 minutes, depending on softness of butter. Mixture should turn from yellow to off-white.


Add eggs, one at a time, beating between additions. Do
not allow mixture to split. Mix until just combined. Do not
overmix.


Combine flour and baking powder. In a separate bowl,
combine milk, strawberry syrup, food colouring and vanilla
bean paste. Add half the flour mixture and half the milk
mixture to butter mixture and stir to combine.


Add remaining flour mixture and remaining milk mixture
to butter mixture and stir until fully combined. Fold in
strawberries.


Using an ice-cream scoop, spoon mixture into cupcake
foils. Bake for 30 minutes, turning tray around once at
15 minutes.

CREAM CHEESE FROSTING

Whip butter until slightly pale and creamy. Add cream cheese
and icing sugar and cream on high speed for further 5–10
minutes.


Add egg whites, lemon juice and salt. Cream an additional
3 minutes.

DECORATION

Using a piping bag fitted with a plain nozzle, pipe frosting
over cooked cupcakes. Top with pink sugar shoe shape.