Pink Cupcakes for a Pink Cause


October is the exceptionally important Breast Cancer awareness month. At work we held a cake sale to raise money for this worthy cause and I thought that I would share my perfect (and simple!) cupcake recipe with you that I used for the fundraiser.

My Food Tech teacher from when I was in high school give us this recipe for one of our practical classes and cupcakes have never been the same since in our household! The addition of cornflour and use of margarine (instead of butter) allows for a delicate light fluffiness that is absolutely moorish...

Cake:

125g of margarine

3/4 cup of castor sugar

2 eggs

1/4 cup of milk

1 cup of self raising flour

1 Tbl of cornflour

1 Tsp of vanilla extract

Icing:

2 cups of icing sugar

2 Tbl of butter

2 Tsp of rosewater (or any other flavouring you like)

A few drops of pink food colouring

Preheat the oven to 180 degrees. Combine all the ingredients in a bowl and beat on high for 2-3 minutes. Don't worry if it looks thicker (or drier) than a normal cake batter does as this is normal.

Distribute evenly into the cases and tap the tray to settle any air bubbles.

Bake in the oven for 15 minutes or until cooked.

Whilst allowing the cakes to cool completely, combine all ingredients for the icing and beat on high for a minute.

Ice the cakes and decorate them with anything from fairy floss to sugar flowers.

We enjoyed them for afternoon tea with a coffee, but they are also perfect as an easy dessert you can whip up last minute if friends pop over.

Please take a look at the National Breast Cancer Foundation for information on the condition and opportunities to donate or volunteer for this worthy cause.

http://nbcf.org.au

xx The Strawberry Story


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