I don’t know about you, but shop bought cupcakes, although pretty, are often a disappointment when it comes to eating them. Most of the time, the sponge is heavy. I have a great cupcake recipe which produces light and fluffy cakes every time, so your cupcakes can taste as good as they look.
Makes 14 cupcakes
170g spreadable butter
170g caster sugar
170g self-raising flour
3 medium eggs
1 tsp vanilla extract
Whisk the butter and caster sugar together until pale and fluffy. The lighter in colour the mixture, the lighter the consistency of the cakes. I use an electric whisk for this, but if you don’t have one, a hand whisk or a fork will be fine. I use spreadable butter, this is the secret ingredient to giving you super fluffy and light cupcakes.
Add the eggs one at a time, beating well after each addition.
Add the sifted flour and fold into the mixture.
Fill the cupcake cases about 1/3rd full.
Bake at 180 degrees (or 170 degrees for a fan oven) for approximately 17 minutes. You can check they are cooked by pressing lightly on them with your little finger, the sponge will bounce back when they are cooked through.
As soon as they are out of the oven, leave to cook on a wire rack. This will stop the cakes coming away from the cases.
Once cool, you can ice them. I’ve included 2 recipes for icing, I much prefer the cream cheese icing, as it is less sweet than the buttercream, but try them both out to see which one you prefer.
Cream cheese icing
90g cream cheese
300g icing sugar
Gently combine the butter and cream cheese. Carefully not to beat it around too much otherwise your icing will end up sloppy.
Once combined, add the icing sugar and mix together. Be careful, if you are too rough adding or mixing the icing sugar, you will get covered.
Butter cream icing
450g icing sugar
Beat butter until soft and fluffy.
Add in the icing sugar and water
Stir until combined
Both types of icing sugar should form peaks in the bowl, if it’s a bit floppy, try adding a bit more icing sugar. The hotter the day, the floppier the icing will be. You want the icing to be relatively firm so when you pipe it, it holds its shape.
Once the icing is ready, add to a piping bag and pipe on top of the cakes.
Some handy hints for piping
If you use a tall beaker to support your icing bag, that will help when adding the icing mixture.
I find using disposable icing bags handy as you can throw them away afterwards and they don’t leak.
I would invest in a good quality metal nozzle to use alongside your piping bags. They make such a difference. I have a giant nozzle which allows me to ice really quickly. That was super useful when I did 140 cupcakes for a friend’s wedding!
My friend Lisa pipes beautiful ‘roses’ on top of her cakes shared how she does them.
The roses use wilton 2d tip and you just stand still, start in the centre and draw a spiral outwards, no turning the nozzle or cake. The turns create folds that look like petals.
I hope you enjoy my cupcake recipe. Please do let me know if you have any questions about baking or icing techniques and I’d love to see your cakes if you give it a go.
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