About this recipe: A simple and basic method of achieving professional looking cupcakes to enhance any party or social gathering.
deriboy
Ingredients
Serves: 6
Cakes
- 125g softened butter
- 125g caster sugar
- 2 medium eggs (at room temperature)
- 125g self-raising flour
- 2 tablespoons milk
- 12 hole bun tray lined with paper-cases
Buttercream Topping
- 175g softened butter (or low fat margarine)
- 350g icing sugar
- 3 tablespoons boiling water
- few drops of vanilla extract
- Strawberrry food colouring (optional)
Method
Prep:15min › Cook:15min › Extra time:15min › Ready in:45min
- Preheat the oven to 190 C / Gas 5.
- Beat together the butter and sugar in a bowl until light and fluffy. Beat in a separate bowl the eggs. Add a little of the eggs to the butter mixture and beat. Add flour and milk slowly and beat the mixture until smooth.
- Divide the mixture between the paper cases and bake in the oven for 12 - 15 minutes until golden brown and firm to the touch. (Another method to ensure they are properly cooked is to insert a cocktail stick into a cake - if it comes out clean - it's cooked).
- Remove the cakes from the oven and transfer to a wire rack to cool.
- To prepare buttercream: Beat the butter or margarine in a bowl to soften it. Add the icing sugar, boiling water and vanilla. Beat until the icing is very smooth. Ice each cooled cake using a piping bag. Decorate with cake decorations of choice.
Cook's tip
You could halve the icing mixture and colour one half with pink food colouring and strawberry essence, then top with a red glace cherry.
How to ice cupcakes
