PICNIC RECIPE: Cupcakes (And Buttercream Icing Recipe)
- TartanPawprints
- May 6, 2019
- 2 min read
Updated: May 10, 2019
I tend to use 'The Cupcake' Recipe Book when making cupcakes. This cupcake recipe is simple to make whilst being absolutely delicious. I managed to make around 30 for a birthday party and it was really simple to do! Equally they are perfect to take in a tupperware box on a day out.
Ingredients to make 12:
115g Softened Butter
115g Caster Sugar
2 Eggs Lightly Beaten
115g Self-raising Flour
1 tbsp Milk
1) Preheat the oven to Gas Mark 4 (or equivalent). Put cases in baking tray.
2) Put butter and caster sugar in large bowl. Using a wooden spoon or electric mixer beat until pale and fluffy.
3) Adding 1 tbsp of egg at a time gradually beat them into the mix.
4) Beat in the vanilla extract. Sift the flour into the bowl.
5) Using a metal spoon fold the flour into the mixture.
6) Add the milk and gently fold into mixture.
7) The mixture should have a smooth consistency and drop easily from the spoon.
8) Spoon the mixture into the paper cases.
9) Bake in the oven for 15-20 minutes until risen, golden and firm to touch.
10) Leave the cupcakes to cool on a wire cooling rack.
BUTTERCREAM ICING RECIPE
This is perfect for any sweet-tooth. You may have to use more icing sugar than in the recipe however, in order to gain a thicker consistency. I usually use a piping bag when decorating as it is a lot easier and makes them look really nice.
Ingredients to make for 12:
150g unsalted, softened butter
1 tsp vanilla extract
280g icing sugar
1-2 tbsp milk
1) Place butter and vanilla extract in large mixing bowl, and using an electric mixer beat the butter until very soft and pale.
2) Gradually sift in icing sugar, beating well after each addition. The more you beat, the lighter and fluffier the frosting will be. Beat in the milk to give a softer consistency for piping.
*If not using straightaway cover with cling film and keep in a cool place for 2-3 days. If kept in a refrigerator will keep for a week.
Comments