Super Easy Cupcake Recipe
Hi, I thought it would be great to share this cupcake and buttercream icing recipe with you that I use.
A couple of Christmases ago, I treated myself to the Kenwood Triblade hand blender, which had a few pounds off at the time.
It is really handy to have. In fact, last night my homemade cheese was a tad lumpy so I just took out the soup attachment and within a few seconds of blitzing, my sauce was lump free.
For the cupcakes, I used the mixer attachment in place of a whisk but my cupcakes have always come out well from using a normal whisk. It’s your choice whether to use a normal whisk or an electric one.
The whisk attachment I used.
You will need:-
- 4oz self raising flour (Gluten free if preferred)
- 4oz caster sugar
- 4oz unsalted butter
- 2 eggs (I always opt for free-range)
- Few drops of vanilla extract – Optional.
- Paper cake cases, 2 bowls, 1 whisk, and a muffin baking tray.
How to make cupcakes.
Firstly, preheat oven to 180c (Gas mark/350F)
Mix the sugar and the butter together in a mixing bowl.
If you find your butter is hard, I actually put my butter in a small bowl, wrapped in its packaging surrounded by warm water for several seconds. This saves me quite a bit of time.
Beat the eggs in a separate bowl
I whisked mine for a good few minutes as it seems to make my cakes lighter
Slowly add the eggs into the sugar and butter mix.
Whisking whilst adding.
Add a few drops of Vanilla extract.
Slowly add in your self raising flour.
Put the paper cases into the muffin baking tray.
This will make 12 cupcakes although for this I couldn’t find my 12 cupcake baking tray so I used my 6 cupcake baking tray instead, It just meant as soon as one batch was cooked, another was waiting to go in the oven.
Put cupcakes into the centre of the oven for approximately 10-15 minutes.
Leave to cool for approximately 15 minutes once out of the oven.
Buttercream Icing with Sprinkles.
- You will need
- 10oz icing sugar
- 5oz softened unsalted butter
- Few drops of food colouring (Your choice of colour) *I usually put a couple of drops into the food colouring lid so I don’t add more than neccesary.
How to make Buttercream icing
- Place the butter in a mixing bowl and using a spoon add in slowly the icing sugar.
- Add in a few drops of food colouring and mix well until the buttercream icing is all one colour.
Voila the mixture is ready to go on top of the cupcakes!
I decided that I would put the buttercream icing on a few cakes without the pink colouring just because I wanted a different look.
Once the buttercream icing is applied, you can then top with sprinkles. I have chosen sprinkles but there are many different toppings to choose from. I just thought my best friend would like them this way.
For best results leave the icing for at least 4 hours to set. I left mine overnight and they were just right.
So that’s my method. Let me know what you think? As I love hearing from you.