Let’s admit it, everyone loves a cupcake! But what I love most about them is how creative you can be with them – from making different coloured buttercream, to flavouring the cupcakes with vanilla, chocolate, passionfruit (an endless amount of choices) and decorating them however you like! They’re fun to make and even better to eat!!
Ingredients
Makes about 18 large cupcakes – recipe can be halved for 10-12 small cupcakes
Cupcakes
- 100g Butter, softened
- 220g Sugar
- 2 eggs
- 275g Self-raising Flour/Plain Flour + 2Tsp Baking Powder
- 120ml Milk
- 1tsp Vanilla Extract/ Other Flavouring of Choice
Buttercream
- 110g Butter, softened
- 60ml Milk
- 1 tsp Vanilla
- 500g Icing Sugar
- Food Colouring, optional
- Cake Decorations
Directions
For the cupcakes
- Preheat the oven to 180ᵒC. Line 1 or 2 muffin trays with 18 muffin/cupcake cases.
- In a large bowl, mix together the butter and sugar.
- Add the eggs, one at a time, and mix until smooth.
- Sieve the flour into a bowl.
- Put the milk and vanilla together in a jug.
- Add half of the flour to the cake mixture and stir.
- Add half of the milk and stir.
- Repeat with remaining flour and milk.
- Spoon the mixture into the cases. Make sure the cases are about half full.
- Bake the cupcakes in the middle of the oven for 15-20 minutes.
- Check if the cakes are golden and risen and remove them from the oven.
For the Buttercream
- Add the milk, butter and vanilla extract to a large bowl.
- Start by adding a small amount of icing sugar and stirring until smooth.
- Continue adding the icing sugar in small amounts until all has been used.
- Use a spoon to swirl the icing on top of the cupcakes or if you fancy a challenge, try using a piping bag with a star nozzle. Why not make Ombré cupcakes by adding two or more coloured buttercreams to one piping bag?
- Finish the cupcakes off by decorating with sweets and cake decorations.
Made by you…
<< Piped, Ombré AND Gluten Free!!
