It’s a holiday day here and I decided to practice making the cupcakes I am doing for our coffee morning next month. We had a couple friends around for a cup of tea so was perfect to share with them. They turned out so good I thought I’d share them with you.
Ingredients (makes 24)
190g self raising flour
160g plain flour (AP)
400g caster sugar
227g soft butter
Scant 250ml milk
1 teaspoon vanilla essence
This will make a lot frosting to allow you to be generous with the topping, you might have some left over for something else as I have.
345g soft butter
625g icing sugar
2 tablespoons milk
2 teaspoons vanilla or strawberry flavouring
Few drops of pink colouring
A pinch of salt
Preheat your oven to 350F/180C. Place 24 cupcake/muffin liners into muffin tins.
Cream the butter and vanilla until it’s smooth and pale.
Beat in the sugar gradually until fluffy.
Add the eggs one at a time, beat well after each addition.
Add 1/3 of the dry ingredients and 1/3 of the milk, mix until they are incorporated and repeat until all the dry ingredients and milk are mixed in. Do not over beat at this point.
Spoon the batter into the cupcake liners and bake until golden brown. Approximately 18 minutes, test with a cocktail stick.
Cool the cupcakes in the tins for 15 minutes then cool completely on a wire rack.
Whip the butter until pale and creamy.
Add the other ingredients and beat until the mixture is very light and fluffy.
Pipe or spread onto the top of your cupcakes.
Decorate with sprinkles if desired.