Pride mini cakes
Makes: 24
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Pride mini cakes
Celebrate international Pride month with rainbow sprinkles and cake! These topsy-turvy cupcakes are cute individual portions or, if you’re limited for time, simply bake the sponge mixture in two lined 18cm round cake tins for about 20 minutes, then ice and decorate as an easy layer cake
Makes: 24
Prep time: 45 minsTotal time: 
See more recipes
Nutritional information (mini cake)
Calories
302Kcal
Fat
15gr
Saturates
8gr
Carbs
39gr
Sugars
30gr
Fibre
0gr
Protein
3gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100ml vegetable oil, plus extra to grease
- 175ml buttermilk
- 3 medium eggs
- 1 tbsp vanilla bean paste or extract
- zest of 1 lemon
- 275g plain flour
- 11⁄2 tsp baking powder
- 1 tsp fine sea salt
- 150g caster sugar
- 125g butter, softened
To decorate
- 200g unsalted butter, softened
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- 2 x 80g pots of 100s and 1000s* sprinkles
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Brush two 12-hole muffin tins with oil to grease them.
- Preheat the oven to 180°C, fan 160°C, gas 4. Brush two 12-hole muffin tins with oil to grease them. Combine the 100ml of oil and the buttermilk in a jug (don’t worry if it looks curdled), then beat in the eggs, vanilla and lemon zest. Sift the flour, baking powder and salt into a medium bowl then add the sugar and butter to a large mixing bowl. Cream the butter and sugar together with an electric hand mixer for 2-3 minutes until pale and fluffy.
- Alternate adding the buttermilk mixture and the flour mixture, in 3 or 4 batches, until you have a smooth, creamy batter. Divide between the muffin tins then bake for 13-15 minutes until golden and springy.
- Place a wire cooling rack over each muffin tin then, using oven gloves, invert so that the cakes come out of the tin. Leave to cool, upside down.
- For the icing, first cream the butter on its own until very soft. Gradually beat in the icing sugar in 3 batches, followed by the vanilla extract and a pinch of salt. Add 2-3 teaspoons of boiled water until you have a good spreadable consistency. Tip the 100s and 1000s into a small dish or cereal bowl.
-
To decorate each cake, stick a fork into the top so that you can hold it with the flat base uppermost, then spread icing over this surface and the sides. Gently roll the sides in the 100s and 1000s to lightly cover them in rainbow sprinkles but leave the upper surface plain. Repeat with the remainder.
*Check that your sprinkles are vegetarian, if required.To storeThe cakes keep for up to 5 days in an airtight container.
