Cake with Madu

29/08/2026

💜 Purple Vanilla Cupcakes

Ingredients

For the cupcakes
• 2 cups all-purpose flour — 250g
• ¾ cup granulated sugar — 150g
• ½ cup butter, softened — 113g
• 2 large eggs
• ½ cup milk — 120ml
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder — 8g
• ¼ teaspoon salt

For the purple buttercream
• 1 cup butter, softened — 227g
• 4 cups icing sugar — 480g
• 2–4 tablespoons milk — 30–60ml
• 1 teaspoon vanilla extract
• Purple gel food colouring, as needed

For decoration
• Purple and white sugar pearls
• Purple sprinkles
• Small purple candy toppers

Instructions

Preheat the oven to 180°C (350°F). Line a cupcake tray with purple cupcake liners.

Cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Add the vanilla extract.

Sift together the flour, baking powder, and salt. Add the dry ingredients gradually, alternating with the milk. Mix just until combined; avoid overmixing.

Divide the batter evenly among the cupcake liners, filling each about ⅔ full.

Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the cupcakes to cool completely before decorating.

For the buttercream, beat the softened butter until smooth and fluffy. Gradually add the icing sugar while mixing on low speed.

Add the vanilla and enough milk to achieve a smooth, pipeable consistency. Beat until light and fluffy.

Add purple gel colouring gradually until you achieve your desired lavender-purple shade.

Transfer the buttercream into a piping bag fitted with a large star nozzle. Pipe beautiful swirls onto each cooled cupcake.

Decorate with purple and white pearls, sprinkles, and the small purple candy toppers.

Serve and enjoy your beautiful, soft and delicious purple cupcakes! 💜🧁

29/08/2026

Two-Tone Chocolate & Vanilla Cupcakes with Pink Buttercream

Ingredients

Vanilla & Chocolate Cupcakes
• 1½ cups all-purpose flour — 188g
• ¾ cup granulated sugar — 150g
• ½ cup butter, softened — 113g
• 2 large eggs — 100g
• ½ cup milk — 120ml
• 1½ teaspoons vanilla extract
• 1½ teaspoons baking powder — 6g
• ¼ teaspoon salt — 1g
• 2 tablespoons unsweetened cocoa powder — 10g
• 1 tablespoon milk — 15ml, for the chocolate batter

Pink Buttercream
• 1 cup unsalted butter, softened — 227g
• 3 cups icing sugar — 360g
• 2–3 tablespoons milk or whipping cream — 30–45ml
• 1 teaspoon vanilla extract
• Pink food colouring, as needed

Method

Preheat your oven to 175°C and line a cupcake tray with cupcake liners.

Cream the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Add the vanilla extract.

Sift together the flour, baking powder and salt. Add the dry ingredients gradually to the butter mixture, alternating with the milk. Mix just until combined.

Divide the batter into two portions. Leave one portion vanilla. Add the cocoa powder and 1 tablespoon of milk to the other portion and mix until smooth.

Fill each cupcake liner with vanilla batter and chocolate batter, keeping the two layers distinct or gently swirling them together for a marble effect.

Bake for 18–22 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the cupcakes to cool completely before decorating.

Pink Buttercream

Beat the softened butter until pale and creamy.

Gradually add the icing sugar, mixing between additions.

Add the vanilla and milk or cream little by little until the buttercream becomes smooth and fluffy.

Add pink food colouring and mix until you achieve your desired shade of pink.

Transfer the buttercream into a piping bag fitted with a star nozzle and pipe beautiful swirls onto the cooled cupcakes.

Enjoy your soft, moist chocolate-vanilla marble cupcakes with creamy pink frosting! 🌸🧁

29/08/2026

29/08/2026

Pink & Green Marble Loaf Cake

A soft, moist and colourful loaf with beautiful pink and green swirls, finished with a creamy pink glaze.

Ingredients

For the cake
• 2 cups all-purpose flour — 250g
• ¾ cup granulated sugar — 150g
• ½ cup butter, softened — 113g
• ¼ cup vegetable oil — 60ml
• 3 large eggs — 150g
• ½ cup milk — 120ml
• 1½ teaspoons baking powder — 6g
• ½ teaspoon salt — 3g
• 1 teaspoon vanilla extract — 5ml
• 2 tablespoons strawberry powder or pink food colouring
• 1 teaspoon green food colouring or matcha powder
• 1–2 tablespoons milk, as needed

For the pink glaze
• 1 cup icing sugar — 120g
• 2 tablespoons milk — 30ml
• ½ teaspoon vanilla extract — 2.5ml
• A little pink food colouring

Method

Preheat the oven to 170°C. Grease and line a loaf pan with baking paper.

Cream the softened butter and sugar until light and fluffy. Add the oil and mix well.

Add the eggs one at a time, mixing after each addition. Stir in the vanilla.

Sift together the flour, baking powder and salt.

Add the dry ingredients gradually to the wet mixture, alternating with the milk. Mix gently just until combined. Do not overmix.

Divide the batter into two portions. Leave one portion pink by adding strawberry powder or pink colouring. Colour the second portion green.

Spoon alternating amounts of the pink and green batter into the prepared loaf pan. Use a skewer or knife to gently swirl the two batters together to create a marble pattern. Don’t over-swirl.

Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.

Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a cooling rack and cool completely.

Pink Glaze

Mix the icing sugar, milk and vanilla until smooth. Add a tiny amount of pink colouring and mix.

Drizzle the glaze generously over the cooled loaf and allow it to set slightly.

Slice and serve. The beautiful pink-and-green marble effect is best revealed when you cut into the loaf. 💕💚

28/08/2026