- 20 min
- 20 min
- 100g butter, softened
- 185g caster sugar
- 2 tsp Queen Vanilla Essence
- 2 large eggs
- 1 1/3 cup (200g) self-raising flour, sifted
- 1/2 cup (125ml) milk
Method - Cupcakes
Preheat oven to 160°C (fan forced). Line a 12 hole cupcake tin with cases and set aside.
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.
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
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).
Split buttercream into 5 bowls and tint with Queen Rainbow Food Colour. Adjust colour intensity until you have the desired shades of pink, yellow, green, blue & purple.
Using a large piece of cling wrap, spread each colour in a line along the width of the cling wrap. Roll the colours into a log then place into piping bag fitted with an open star tip. Pipe onto cupcakes.