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1300 2INVITE

Baby cupcakes with pink icing recipe

Iced cupcakes recipe and preparation instructions.

Ingredients for this iced cupcakes recipe (makes 36).


1 and 1/2 cups of self-raising flour

125 grams of butter that has been softened

2 cups (or 300grams) of icing sugar mixture

3/4 of a cup (or 125 grams) of caster sugar

1/2 of a cup (or 100 grams) of sour cream

Two eggs

2 teaspoons of rosewater

Icing flowers, for decorating the cupcakes


1/4 of a cup (or 60ml) of milk

1 or 2 drops of pink liquid food colouring

Pink sugar, for decorating the cupcakes


Cooking or Preparation Instructions for Iced Cupcakes

Preheat your oven to 180° Centigrade. Line 36 30ml (1 1/2 tablespoon capacity) mini muffin pans with paper cases

Use an electric mixer to beat the butter and caster sugar together until the mixture is pale and creamy. Add the eggs, one at a time, beating well between adding each egg. Stir the sour cream and the flour in, in alternate batches

Spoon the cupcake mixture evenly into the already prepared muffin pan. Bake for 10 to 12 minutes or until the cupcakes are golden brown and cooked though

Mix together the milk and the icing sugar in a bowl until they become a smooth paste. Stir in the rosewater. Divide this icing mixture into 2 bowls. Add the pink colouring to an icing portion. Spread the icing over the cupcakes. Decorate the cupcakes with icing flowers, and sprinkle the cupcakes with sugar, if you like, or if you have a really sweet tooth


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