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Step one:Gather the following ingredients from your local corner store.
Buttercake
90g butter
1/2 teaspoon vanilla extract
1/2 cup caster sugar
2 free-range eggs
1 cup self-raising flour
2 tablespoons milk
Butter cream frosting
125g butter
240g icing sugar (not icing mixture gals, don't make that mistake)
6 drops pink and yellow food colouring
Decorations
Silver cachous (large and small)
Pink sugar sprinkles
Preheat your oven to 180˚C, or 160˚C fan-forced
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Step two:Beat those naughty buttercake ingredients including: butter, extract, sugar, eggs, flour, and milk in a beautiful old mixer on low until all ingredients are nicely combined. Once combined increase the speed to medium until the mixture turns to paler colour.
Take off the beaters and lick them clean. This is the yummiest part – even better than the bowl!
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Step three:Using teaspoons divide the mixture into teeny weeny cupcake papers.
NB. I often use even smaller chocolate papers as these make a cupcake small enough to pop into your pretty little mouth without ruining your red lips. A must during a Sherbet Birdie photoshoot!
Bake for 15 mins exactly. This makes them pale golden on the outside and fluffy and moist on the inside.
I can get 48 cupcakes out of this mix when I use chocolate papers instead of cupcake papers.
That's a lotta cupcakes!
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Step four:Beat those cheeky butter cream frosting ingredients all together on low until combined, then high to really make that frosting super-fluffy-like.
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Step five:Divide your frosting mixture into two bowls. In the first bowl add 6 drops of red food colouring, and the second bowl add 6 drops of yellow food colouring. Aren't they pretty!
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Step six:Using a simple bread knife, spread the icing on your cooled cupcakes. Remember to spread all the way to the edges. No one likes missed spots on their cupcakes!
Sprinkle both large and small silver cachous onto the cupcakes of your choice. This makes what looks like a galaxy on your cupcake... Too adorable!
Sprinkle the pink sugar sprinkles onto the other cupcakes to complete your masterpieces, but before you finish make sure you've got some tea brewing. After-all your guests will arrive any minute and there's nothing more embarrassing than serving cupcakes without a steaming teacup of Lady Grey to cleanse you palette after each munch!
Viola, your are now a master baker and have completed your Sherbet Birdie certificate in Perfectly Sumptuous Sherbet Birdie Cupcakes.
Mazeltov!
xx
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