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125g soft butter
125g fine sugar
2 free-range organic eggs
1 teaspoon vanilla extract
125g self-raising flour
2 tablespoons milk
250 ml double cream
2 tablespoons fine sugar
fondant icing in various colors
green sprinkles
We want to celebrate the first day of the month of Spring, we have been looking forward to it for a long time. Hopefully the sun will shine more often and everything in the garden will be budding again. Who knows, maybe we can have a cup of tea in the sunshine, but surely wearing our wintercoat!
How to make mini Spring Cupcakes
Place the cases in the cupcake tin.
Mix butter and sugar creamy.
Beat in the eggs 1 by 1.
Sieve the flour in gradually.
Quickly fold the flour into the butter mixture and preheat the oven to 170°C
Briefly whisk in the milk.
Fill the cases up to 3/4.
Slide the tray in the middle of the oven.
Bake the cupcakes in ± 20 minutes light brown and cooked
Allow the cakes to cool in the tin for 5 minutes.
Allow the cakes to cool completely on a wire rack.
Cut various colours of tulips out of fondant icing.
Whisk the cream with the sugar until stiff peaks appear.
Pipe whipped cream rosettes on the cupcakes.
Stick tulips in and scatter sprinkles on top of the cream.
Happy first day of Spring!