What’s not to love about cupcakes? They’re a little piece of heaven in your hand. A delicate cake topped with sweet buttercream, ganache or fresh cream.
Growing up in my family home they were never known as cupcakes – They were always patty cakes and my mother regularly cooked big batches for us. Most of the mixture would be cooked, ready to be iced when cooled. The remaining mixture would be incorporated with some mixed spice and dried fruit, to be baked and enjoyed by my father (who doesn’t really like icing!)
Cupcakes are a perfect addition to an afternoon tea party, a sweet treat in a child’s lunchbox, or a great portion controlled birthday cake. These ones were baked for my husband’s grandmother’s 91st birthday morning tea. The extended family was getting together to celebrate with her and I knew the delicate pink buttercream would be a perfect addition to the morning tea. Unfortunately my eldest son wasn’t well, so I stayed home with him while hubby took our youngest son along. Our little one worked the room like a pro, giving cuddles and smiles to everyone!
- 125 grams Butter, softened
- 180 grams Caster Sugar
- 2 Eggs
- 250 grams Self Raising Flour
- 1 tsp Vanilla extract
- 1/2 cup Milk4 steps to make the cupcakes
- Line a cupcake tin with papers. This recipe makes 36 mini cupcakes, or 14 large muffin sized cupcakes. Preheat the oven to 170 degrees C / 340 degrees F.
- In a large bowl, cream the butter and sugar together until pale and creamy. Add the vanilla essence and eggs beating well after each addition.
- Fold in the flour and milk, taking care not to overmix. Spoon the mixture into the cupcake papers, til half full.
- Bake for 15-20mins until golden and firm to touch.
- 80 grams Butter, softened
- 130 grams Icing Sugar Mixture, sifted
- 1 tsp Vanilla essence
- 2 tsp Hot Water2 steps to make the buttercream icing
- Beat the butter and icing sugar together until pale and light. Add Vanilla and hot water and beat until creamy.
- Tint with food colouring if desired.