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

By , 21 September 2015
  • Ready in: 45 mins
  • Serves: 12
  • Price: 34p per serving
Nutritional Info
Each 76g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 1398KJ 334KCAL
of your reference intake.
Typical energy values per 100g: 1839kJ/439kcal.
  • 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
  • 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.

  • Make sure the butter is soft (a bit like mayonnaise) but not melted. Add the butter, sugar and eggs to the flour.

  • Beat with a wooden spoon until well mixed. Scrape the sides of the bowl with a spatula and beat again for 1 minute.

  • 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.

  • 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.

  • 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.

  • Sprinkle a few pearls on top of the cakes.