As last week was National Cupcake Week (yes there really is such a thing!), and Friday brings Macmillan coffee mornings all over the country, we thought we'd share our favourite cupcake recipe with you. Perfect for parties or tea-time treats, these delicious buns are so quick and simple to make that children will also love to get involved in baking them.
To make 12, you will need:
125g softened butter
125g caster sugar
2 large eggs
125g self-raising flour
Teaspoon vanilla extract
Approximately 2 tablespoons milk
12 bun tray lined with cupcake cases
Preheat your oven to 200 degrees/180 degrees (fan oven)/gas mark 6.
Put all of the ingredients, except for the milk, into a large bowl and mix until smooth with an electric hand mixer (or if you don't have an electric hand mixer, you can use a food processor). Add the milk slowly until the mixture is a soft dropping consistency.
Spoon the mixture into the 12 bun cases and bake for 15 - 20 minutes until the cakes are golden on top and a cake tester comes out clean.
Remove from the tin and allow to cool on a wire cooling rack.
Although these cakes are delicious enough to eat plain, they look gorgeous when iced. To make a basic butter-cream icing, you will need:
75 g softened butter
150g icing sugar
2 tablespoons milk
1 teaspoon vanilla extract
In a large bowl, cream the butter until it is smooth, then gradually sift in the icing sugar, mixing as you go. Add the milk and vanilla extract and mix again until you have a light and creamy icing. Spoon or pipe onto your cooled cupcakes and adorn with silver balls, sprinkles, sweets or sugar decorations.
Enjoy!
No comments:
Post a Comment