Some colourful decorated cupcakes. I made these using my basic cupcake recipe which I’ll share again with you all.

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!

Makes 24
Ingredients:
225g soft butter/margarine
1 cup caster sugar
4 extra large eggs
2 cups self-raising flour

Method:
Line 2 muffin trays with 24 cupcake cases.

Add all the ingredients in a large bowl and, using an electric hand whisk, beat together until just smooth. The mixture will be fairly stiff. Spoon the mixture into the paper cases.

Bake the cupcakes in a pre-heated oven at 170°C for 15-20 minutes or until well risen, golden brown and firm to the touch. Transfer to a wire rack to cool.

Buttercream Frosting:
175g soft butter
350g icing sugar
Food colouring
A variety of edible sugar flower shapes, cake decorating sprinkles, etc…