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Baby cupcakes

  • 0:50 Prep
  • 0:10 Cook
  • Makes 36
  • Advanced


  • 125g butter, softened
  • 3/4 cup (125g) caster sugar
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 1/2 cup (125g) sour cream
  • 2 cups (300g) icing sugar mixture
  • 1/4 cup (60ml) milk
  • 2 teaspoons rosewater
  • 1-2 drops pink liquid food colouring
  • Icing flowers, to decorate
  • Pink sugar, to decorate


  • 1
    Preheat oven to 180°C. Line 36 30ml (1 1/2 tablespoons capacity) mini muffin pans with paper cases.
  • 2
    Use an electric mixer to beat the butter and caster sugar until pale and creamy. Add eggs, one at a time, beating well between each addition. Stir in the flour and sour cream in alternate batches. Spoon evenly into the prepared muffin pan. Bake for 10-12 minutes or until golden brown and cooked though. Cool completely before icing.
  • 3
    Combine the icing sugar and milk in a bowl until a smooth paste forms. Add the rosewater and stir to combine. Divide into 2 bowls. Add the pink colouring to an icing portion. Spread the icing over the cupcakes. Decorate with icing flowers, and sprinkle with sugar, if desired. Serve with coffee.

Source: taste.com.au


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