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FOODIE FRIDAY: EASY CUPCAKES RECIPE

Earlier this year, my sister set me a challenge of providing some baked goods for my nephew’s birthday party. Just as I was about to order in from the local bakery, my sister advised me that she expected me to bake something from scratch. I’ve never baked anything before but, never one to turn down a challenge, I did what all good baking novices to and consulted my good friend Google, where I found this surprisingly simple cupcake recipe.

Ingredients:

150g butter, softened

150g sugar

3 eggs, beaten

150g self-raising flour, sifted

1 tsp vanilla extract

1 tbsp milk

For the frosting:

75g butter, at room temperature

150g icing sugar

1 tbsp milk

1 tsp vanilla extract

A selection offood colouring, choose your favourite colours

To decorate:

Crystallised flower petals (optional, available from select food stores)

Chocolate sprinkles (optional)

Silver balls (optional)

Hundreds and thousands, (optional)

Sweets (optional

Method:

·         Preheat the oven to 180C/160C fan / gas mark 4.

·         Cream together the butter and sugar until light, fluffy and pale.

·         Gradually mix in the beaten egg, alternating with the flour to stop the mix from curdling. Finally, stir through the vanilla extract and milk.

·         Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.

·         Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.

For the frosting:

·         In a mixing bowl beat the butter with a spoon or spatula until smooth, then start to sift in the icing sugar, stirring regularly.

·         Add the vanilla extract and milk.

·         The frosting should be light and creamy.

·         Mix your chosen food colouring into the icing to give an even colour. For more than one colour separate the icing in to bowls

·         Once the cupcakes are totally cool, spoon or pipe the icing onto your cupcakes and finish with your chosen decorations.

·         Allow to set for at least 30 minutes before serving.

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