5 top tips for making cupcakes and a recipe to make them
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Ingredients

  • 4oz butter (softened)
  • 4oz caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 4 oz self-raising flour
  • 2-3  tblsp milk
  • FOR THE BUTTERCREAM
  • 10 oz icing sugar
  • 1/2 tsp vanilla essence
  • 2 tblsp milk
  • 5 oz butter (softened)

Instructions:

  • Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
  • Cream the butter and sugar together in a bowl until the mixture is pale and creamy.
  • Beat in the eggs a little at a time and stir in the vanilla essence.
  • Mix in the flour, adding a little milk until the mixture is of a dropping consistency.
  • Spoon the mixture into the paper cases until they are half full.
  • Bake in the oven for 10-15 minutes, or until golden-brown on top. A skewer inserted into one of the cakes should come out clean if they are cooked.
  • Allow to cool for 10 minutes, then remove from the tin and cool on a wire rack (make sure they are totally cold or the icing will melt).
  • To make the buttercream icing, beat the butter in a bowl until soft. Add the icing sugar and vanilla extract and beat until smooth. Add some milk until the texture is creamy.
  • Put the icing into a piping bag with a star nozzle and pipe onto the cup cakes in a circular swirl.
  • Decorate in whatever way you like
  • Serve and enjoy

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