Ingredients
Cupcakes
- 100g unsalted butter, softened
- 185g caster sugar
- 2 tsp Queen Organic Vanilla Essence
- 2 large eggs
- 1 1/3 cup (200g) self-raising flour, sifted
- 1/2 cup (125ml) milk
Buttercream
- 250g unsalted butter, softened
- 3 cups (450g) icing sugar mixture, sifted
- 2 tsp Queen Vanilla Bean Paste
- Queen Teal Food Colour Gel
- Queen Midnight Magic Sprinkles
Method - Cupcakes
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1
Preheat oven to 160°C (fan forced). Line two 12 hole cupcake tins with cases and set them aside.
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2
In the bowl of a stand mixer or using a hand mixer, cream butter, sugar and Vanilla Essence until light and fluffy. Add eggs one at a time, mixing to incorporate.
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3
Add sifted flour and milk in two batches, mixing until just combined. Add ¼ cup of batter to each case then bake for 15-20 minutes or until cupcake bounces back when pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Method - Buttercream
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1
In the bowl of a stand mixer or using a hand mixer, combine butter, icing sugar and Vanilla Bean Paste. Mix on low to incorporate, then beat on high until light and fluffy (about 5 minutes). Add teal gel food colour to desired intensity.
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2
Place into piping bag fitted with an open star tip. Pipe onto cupcakes and sprinkle with Midnight Magic Sprinkles.
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