Pink ombre petal cupcakes

A simple spin on sweet buttercream icing turns a batch of easy vanilla cupcakes into pretty pink ombre petal cupcakes, perfect for birthday parties or an afternoon tea.

Prep time: 25 minutes

Cook time: 15 minutes

Servings: 12 people

Preparation

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 paper cases. In a bowl, beat the butter and sugar until light and fluffy. Add the vanilla, then beat in the eggs, one by one, each with a spoonful of flour, until smooth. Fold in the remaining flour, then stir in the milk until just combined. Divide between the cases.

2. Bake for 20-25 mins, until risen and a skewer inserted into the middle comes out clean. Cool on a wire rack.

3. To make the buttercream, beat the butter in a bowl until pale and creamy, then add the vanilla. Add the icing sugar in 3 stages, beating between each addition, until fully combined.

4. Divide the buttercream between 3 bowls. Leaving one plain, use a little pink food colouring to colour one bowl a light pink and a little more to colour another one a darker pink. Spoon the buttercreams into 3 separate icing bags. Snip off the ends, then put all 3 bags into a master piping bag with a closed star nozzle.

5. Pipe individual stars to look like petals on the top of the cupcakes. The iced cupcakes will last for 3 days in a sealed container.

Ingredients

For the buttercream

Shop ingredients

Ingredients

For the buttercream

Shop ingredients Shop ingredients

Preparation

1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 paper cases. In a bowl, beat the butter and sugar until light and fluffy. Add the vanilla, then beat in the eggs, one by one, each with a spoonful of flour, until smooth. Fold in the remaining flour, then stir in the milk until just combined. Divide between the cases.

2. Bake for 20-25 mins, until risen and a skewer inserted into the middle comes out clean. Cool on a wire rack.

3. To make the buttercream, beat the butter in a bowl until pale and creamy, then add the vanilla. Add the icing sugar in 3 stages, beating between each addition, until fully combined.

4. Divide the buttercream between 3 bowls. Leaving one plain, use a little pink food colouring to colour one bowl a light pink and a little more to colour another one a darker pink. Spoon the buttercreams into 3 separate icing bags. Snip off the ends, then put all 3 bags into a master piping bag with a closed star nozzle.

5. Pipe individual stars to look like petals on the top of the cupcakes. The iced cupcakes will last for 3 days in a sealed container.