The Recipe Post #7: Buttercake Cupcakes
I can’t believe these photos have been sitting waiting to be blogged for so long… Andy and I made them on Valentine’s weekend, oops!
Anyway, they were so yummy, and the most simple cupcakes. If you want simple, tasty cakes, keep on reading. The recipe is based on one from a Women’s Weekly baking book I found on my mum’s bookshelf a while ago.
To make 8, you will need:
150g self-raising flour
90g butter, softened
1tsp vanilla extract
110g caster sugar
For the buttercream
- This made FAR more than we used, so feel free to cut it back a little -
125g butter, softened
240g icing sugar
Preheat oven to 160C for a fan oven. Line 8 holes of a muffin pan with paper cases and set aside.
Sift flour into a small bowl, add the remaining ingredients and beat with an electric mixer on a low speed until combined. Increase the speed to medium and beat until the mixture is smooth and pale.
Divide the mixture between the paper cases. Bake for about 20 minutes, leave to stand for 5 minutes, and then move onto a wire rack to cool. Ours rose far more than expected, and had fairly crispy tops. We all enjoyed that, but you may want to bake them for a slightly shorter time.
To make the buttercream, beat the butter in a small bowl with an electric mixer until as white as possible. Beat in sifted icing sugar, and the milk, in two batches.
Ice cakes once fully cool. We added on some Haribo hearts (and an egg as we ran out), because why the devil not?
What’s your favourite simple cake recipe?