Pink Cupcakes
Prep:  15 minutes
Cook:  25-30 minutes
Makes:  12
Average: 3.5 (8 votes)
Difficulty:
Cuisine:
Saved:
Australian
407
Recipe by: Australian Eggs
This healthy pink cupcake recipe uses wholemeal flour. They're ready in just 45 minutes, so quick and delicious! Get the easy cupcake recipe on myfoodbook.
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Pink Cupcakes
Ingredients:
Cupcakes
Icing
Method:
Cupcakes
  1. Preheat oven to 180°C/ 160°C (fan forced) and line a baking tray with cupcake cases
  2. Place margarine into a bowl and beat with an electric mixer until creamy and pale in colour. Add sugar slowly until well combined
  3. Add the eggs very slowly one after the other. Add the vanilla essence and beat until all ingredients are well combined
  4. Sift flour and baking powder, add half to the margarine mixture with half the milk, mix until well combined and repeat by adding the remaining flour, baking powder and milk
  5. Fill cupcake cases to 3/4 full, place into the oven and bake for about 25-30 minutes, insert a skewer into the middle of a cupcake if it comes out clean the cupcakes are ready
  6. Transfer to a cooling rack and set aside to cool completely
Icing
  1. For the icing, beat the margarine until pale and smooth. Add the milk and half the icing sugar and a few drops of food colouring. Beat until well combined.
  2. Add remaining icing sugar and beat to a light and fluffy with a spreadable texture
  3. Spread the icing onto the cold cupcakes and serve
Tips & Hints:
  • Adjust icing consistency, if too thin add a little more icing sugar, if it is to firm add more milk.
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