makes 8 large cupcakes
Ingredients
makes 8 large cupcakes
150g (1 ¾ cups) self raising flour* 150g (¾ cup) caster sugar 150g (¾ cup) butter, or margarine ½ tsp baking powder ½ tsp vanilla extract 3 eggs
for small cupcakes use 1.5 times
makes 36 small cupcakes
225g self raising flour 225g caster sugar 225g butter, or margarine 3/4 tsp baking powder
3/4 tsp vanilla extract 5 eggs
colouring a few drops (Optional)
Method
Preheat oven to 170°C and line a muffin tin with paper cupcake cases.
Use a hand held mixer, or even wooden spoons mix everything together until the batter is nice and smooth. Don’t over mix it.
Divide the cupcake batter among your cupcake cases. They should be about ¾ full
Bake the cupcakes in the oven for 12-15 minutes. They’re ready when they have risen, and turned a nice golden brown colour. You can check this using a cake tester or skewer. Prick it in the middle and if it comes out clean, they are done. They should have a nice flat top.
NB: If your top is very domed, you might need to turn the oven temperature down next time. You might need to turn your tray in the oven half way through if one half is cooking faster than the other.
Remove them from the oven and leave them to cool in the tray for a few minutes. After that, take them out of the tin and leave them to cool fully on a wire rack.
For the buttercream icing Ingredients
150g butter, softened 300g Icing sugar 25ml milk A few drops of vanilla extract
Method
Mix the icing sugar, and butter in a large bowl or stand mixer. Do this slowly at first so the icing doesn’t go everywhere.
Slowly add the milk and a few drops of vanilla extract. Turn the speed of your mixer up and leave it mixing for 5 minutes or so. The longer you mix it the softer and fluffier it becomes.
add any colour you desire.
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