Monday, 25 November 2013

Easy Cupcake Recipe

I baked these cute cupcakes for a belated baby shower my Mum threw for a work colleague last week. Apparently they went down really well and obviously I sneaked a few for myself which were heavenly, I'm the sort of girl that can't resist cake! They're really simple to make as well as being easy to adapt with other flavours so I couldn't resist sharing with you my tried and tested recipe to make the perfect cupcakes.

You will need:
110g Plain Flour
110g Caster Sugar
110g Softened Butter
1/2 tsp salt
2 tsp Baking Powder
1 tsp Vanilla Extract
2 eggs

For the Butter Cream Frosting:
125g Softened Butter
125g Icing Sugar
1 tsp Vanilla Extract

Makes 12
  • Preheat the oven to 180C/ 350F / Gas Mark 4.
  • Line a muffin tin with paper cases.
  • In a bowl beat the butter and icing sugar together until light and fluffy.
  • Sift in the flour, salt and baking powder.
  • In a separate bowl lightly whisk the eggs and vanilla extract and add to the rest of the ingredients.
  • Mix for around two minutes until well combined so the mixture is light and airy.
  • Evenly distribute the mixture between the paper cases (I like to use an ice cream scoop!) 
  • Bake in the oven for 16-18 minutes until lightly golden. Test by lightly pressing the top with your finger, it should spring back.
  • Leave to cool in the tin for 10 minutes then place on a wire rack to cool fully
To make the butter cream frosting:
  • In a large bowl lightly beat the butter and the vanilla extract.
  • Add in the icing sugar a little at a time and mix until light in colour and fluffy in texture.
I used a round nozzle to pipe on the icing then decorated with mini marshmallows and hundreds and thousands.

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