Makes 32
INGREDIENTS
Plain Flour 240 gms
Caster sugar 200 gms
Baking powder 1.5 teaspoons
Unsalted butter 170 gms
Vanilla pod 1
Full cream milk 150 ml
Eggs 5
Salt 1/4 teaspoon
METHOD
1. Cream the butter and sugar together in a mixer until the colour turns a pale yellow
2. Add the eggs one at a time, then the milk, bit by bit
3. Mix through the salt and the scraped vanilla pod (seeds only, through away the casing)
4. Add the dry ingredients, the flour and baking powder and mix until combined
5. Place the mixture into cupcake moulds and place into a preheated 180 degree celsius oven
6. Bake for 12-15 mins until cooked through
7. Finish by decorating with pink icing and white chocolate butterflies
From Monday 30th March until Thursday 2 April, The Langham, Melbourne, is celebrating the launch of BARBIE™ in Princess Power by hosting a series of themed High Teas, which will see over 2,000 butterfly cupcakes, 1,600 pink sprinkle fairybreads and 800 Barbie dolls, bought out to Barbie’s little fans as they enjoy tea time in style!
The Carousel thanks The Langham Melbourne for this recipe.
