Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Pink ombre petal cupcakes recipe

1 rating

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. The three tone pink icing adds an extra special touch that kids and adults alike will love. See method

Makes 12
25 mins to prepare and 15 mins to cook
509 calories / serving

Ingredients

175g unsalted butter
175g caster sugar
1 tsp vanilla extract
3 eggs
175g self-raising flour, plus extra for dusting
50ml milk

For the buttercream

225g unsalted butter, softened
1 tsp vanilla extract
375g icing sugar
pink food colouring

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2130kj
509kcal 25%
Fat
29g 42%
Saturates
17g 85%
Sugars
49g 54%
Salt
0.2g 3%

of the reference intake
Carbohydrate 61.5g Protein 3.5g Fibre 0.5g

Method

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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Bake for 20-25 mins, until risen and a skewer inserted into the middle comes out clean. Cool on a wire rack.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.
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.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
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.