As last week was National Cupcake Week (yes there definitely is such a thing!), and Friday brings Macmillan coffee mornings all over the country, we believed we'd share our favourite cupcake recipe with you. Fantastic for childrens parties or tea-time treats, these delicious buns are so swift and hassle-free to make that youngsters will also really like to get involved in baking them.
To make 12 cupcakes, you will want:
125g softened butter125g caster sugar2 sizeable eggs125g self-raising flourTeaspoon vanilla extractApproximately 2 tablespoons milk 12 bun tray lined with cupcake circumstances
Preheat your oven to 200 degrees/180 degrees (fan oven)/gas mark 6.
Put all of the ingredients, except for the milk, into a sizeable bowl and mix till smooth with an electric hand mixer (or if you do not have an electric hand mixer, you can use a food processor). Add the milk slowly till the mixture is a soft dropping consistency.
Spoon the mixture into the 12 bun circumstances and bake for 15 - 20 minutes till the cakes are golden on top rated and a cake tester comes out clean.
Get rid of the cakes from the tin and enable to cool on a wire cooling rack.
Though these cakes are delicious sufficient to eat plain, they appear gorgeous when iced. To make a standard butter-cream icing, you will want:
75 g softened butter150g icing sugar2 tablespoons milk1 teaspoon vanilla extract
In a sizeable bowl, cream the butter till it is smooth, then gradually sift in the icing sugar, mixing as you go. Add the milk and vanilla extract and mix once more till you have a light and creamy icing. Spoon or pipe onto your cooled cupcakes and adorn with silver balls, sprinkles, sweets (we really like jelly beans, Smarties, Maltesers or/and chocolate buttons) or sugar decorations.
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