PINK FROSTING CUPCAKES RECIPES

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
• Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

Steps:

• For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray.
• Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined.
• Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary.
• Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled.
• For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste.
• Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands.