Sylvanian Families Cupcake Recipe

Sylvanian Families Cupcake Recipe✨

Ingredients:

Cupcakes (makes 6)

・60g unsalted butter (room temperature)

・60g icing sugar

・60g egg yolk + white (room temperature)

・Pinch of salt

・108g plain flour

・12g cocoa powder

・4g baking powder

・40g milk (room temperature)

Cookies

・45g unsalted butter

・30g icing sugar

・10g egg yolk

・100g plain flour

Icing

・100g icing sugar

・15g egg white

・Food colouring (yellow, red, pink)

・Bamboo charcoal powder

Decorations

・Whipped cream , strawberries, blueberries, etc.

Directions:

Cupcakes

1. After softening the unsalted butter in a bowl at room temperature, beat it with a whisk. Add the sugar and salt and cream the mixture.

2. Beat the egg, add a little at a time to the mixture and stir well.

3. Sift the flour, cocoa powder, and baking powder together. Add 1/3 of the dry ingredients to the wet ingredients and stir with a rubber spatula.

4. Stir in the milk, followed by the remaining 2/3 of the dry ingredients.

5. Place the mixture in cupcake cases and bake at 180°C (preheat the oven) for about 15 minutes or until a skewer comes out clean. Allow to cool.

Cookies

1. Place the unsalted butter in a bowl and beat with a whisk. Stir in the sugar.

2. Add the egg yolk and cream the mixture.

3. Stir in the flour with a rubber spatula.

4. Wrap the dough in plastic wrap and put in the freezer for 1 hour.

5. Roll out the dough until it is 5 mm thick. Cut out shapes with cookie cutters or by tracing around shapes made with a clear file sheet, etc. Bake at 170°C for about 15 minutes and then allow to cool.

Icing

1. Place the icing sugar and egg white in a bowl and beat for about 3 minutes with a fork or spoon.

2. When the mixture is the right thickness (add water little by little if it is too thick or add more icing sugar little by little if it is too thin), divide it up, add food colouring to each section and put each section in its own icing bag.

3. Ice the cookies.