There is nothing more
comforting than a pretty iced cupcake! I tried making these cakes
before but they failed miserably... well they tasted good but they
did not look pretty. I made these recently with my boyfriend and I
finally got to grips with piping. We decided not to pipe all the
cakes as it became quite thick and sickly...and started messing
around with the icing. Obviously you can ice the cakes to your taste
and however you like.
So here is the recipe
and method:
Ingredients
I did double mix so
make sure you do as much as you need. This recipe makes 12 cupcakes.
Cakes:
125g unsalted butter,
room temperature
125g caster sugar
1 ½ teaspoon vanilla
extract
2 eggs, room
temperature
125g self-raising flour
½ teaspoon baking
powder
3 tablespoons milk
Icing:
125g unsalted butter,
room temperature
½ teaspoon vanilla
extract
250g icing sugar
1 tablespoon
semi-skimmed milk
Method
- Preheat oven to 180C/350F/Gas Mark 4.
- Cream butter, sugar and vanilla extract until light and fluffy.
- Add eggs one by one and mix.
- Add flour and baking powder. Sift it in bit by bit and mix until well blended.
- Add milk and mix.
- Divide the mixture into muffin cases that have been lined in a muffin tin.
- Bake for around 15-20 minutes until you can poke your cakes with a knife and comes out clean.
- When the cakes are baked remove them onto a cooling wrack and leave to cool.
- When your cakes are fully cool (leave for about 2 hours just to be safe) you can then ice them (which is the fun part!).
- Cream the butter and vanilla extract together just to soften up the butter.
- Add the icing sugar and milk in bit by bit until it is well blended.
- Use a piping bag and pipe your cakes with as much icing as you like! For these cakes I also bought some pink sprinkles to make them even more pretty. But be creative and add whatever you like!
