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These pretty treats are easy and fun for the kids to make.

cupcake with pink icing and decorative candy

Recipe Reviews

Rated 3.390244 out of 5 stars after 41 reviews.

(41) | Rate this Recipe
£0.34 Per Serving
Ready in**
45 Minutes

Each 76g serving contains

Nutritional information

Each 76g serving of this recipe contains 334 calories, which is 17 percent of your reference intake for calories.
The sugar is rated High with 31.4 grams, which is 35 percent of your reference intake for sugar.
The fat is rated High with 18.6 grams, which is 27 percent of your reference intake for fat.
The saturated fat is rated High with 11.3 grams, which is 56 percent of your reference intake for saturated fat.
Salt is rated at Med with 0.4 grams, which is 7 percent of your reference intake for salt. skip to ingredients and directions

of your reference intake
Typical energy values per 100g: 1,839kJ/439kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 125g self-raising flour
  • 1 level tsp baking powder
  • 125g butter, softened
  • 125g caster sugar
  • 2 large free-range eggs
  • Asda Red Food Colouring
  • Asda Pink and White Pearls, to decorate
  • 125g soft, unsalted butter
  • 250g sifted icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk

How to make it

  1. Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 12-hole bun tray with cupcake cases (not fairy cake or muffin cases). Sift the flour and baking powder together into a large bowl. It's important to measure the baking powder accurately – use a measuring spoon and run your finger across the top to ensure that it's level.
  2. Make sure the butter is soft (a bit like mayonnaise) but not melted. Add the butter, sugar and eggs to the flour.
  3. Beat with a wooden spoon until well mixed. Scrape the sides of the bowl with a spatula and beat again for 1 minute.
  4. Put the mixture in the paper cases, making sure they're all about the same size. Bake for 18-20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
  5. Make the buttercream by beating the unsalted butter until creamy, and then add the icing sugar 1 rounded tbsp at a time. Add the vanilla extract and milk and beat well until the icing is creamy.
  6. Add a tiny blob of red food colouring to the buttercream and beat until the icing is pink. Use a clean cocktail stick to add a little more colouring if necessary. Put the icing in a piping bag with a large star nozzle and pipe it onto the cakes. Or, spread it with a knife.
  7. Sprinkle a few pearls on top of the cakes.