I always remember my Mum making cupcakes when I was little for when we came home from school and they were generally plain or with currants in them. They were never covered in buttercream or any sort of icing and my sister and I would always enjoy one while waiting for our tea (dinner)!
When I had my cafe cupcakes were never very popular, my customers seemed to prefer a slice of cake, cookie or a scone. We did bake cupcakes and do cake decorating with kids for Easter, Halloween and Christmas and this was always a popular activity.
These ones I made to celebrate the Queen’s Platinum Jubilee but you could add any sprinkles you have in the cupboard to decorate.
Pre-heat the oven to 180 degrees centigrade (160 fan) then place 12 cupcake cases in a muffin tin. I used a Wilton available on Amazon
In the bowl of a stand mixer put the butter and sugar.
Then beat until light and fluffy. It is worth taking time with this stage and making sure the butter is lovely and light in colour and nice and fluffy as you will get a much better rise in the cakes. Also scrape down the butter from the edges if it is stuck to the side to make sure the butter and sugar is fully mixed.
Next add the vanilla extract. Then add the eggs one at a time ensuring they are fully incorporated before adding the next one.
Finally add the flour and baking powder and mix until you cannot see the flour any longer.
Divide the mixture between the 12 cupcake cases.
Bake in the pre-heated oven for 20-25 minutes or until a skewer comes out clean. Leave to cool completely on a wire rack.
To make the buttercream put the butter in the bowl of a stand mixer with a whisk attachment and whisk until light and fluffy.
Add the sieved icing sugar and vanilla extract and mix again.
Then add the milk as needed to make a soft icing and keep whisking until light and fluffy.
Put the icing into an icing bag with a star nozzle.
Starting at the outside of the cake pipe towards the middle. Repeat for each cake.
Sprinkle with the red, white and blue sprinkles.
Vanilla Cupcakes
Sarah’s servings: 12
Sarah’s skill: Easy 🍰
Baking time: 20-25 minutes
Ingredients:
Cakes:
180g Soft unsalted butter
180g Caster sugar
3 Large eggs
1/2 tsp Vanilla extract or paste
180g Self Raising flour
1/2 tsp Baking powder
Icing:
100g Soft unsalted butter
200g Sieved icing sugar
1/2 tsp Vanilla extract
2-3 Tbsp Milk
2 Tbsp Sprinkles for decoration
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan).
Place 12 cupcake cases in a muffin tin.
In the bowl of a stand mixer put the butter and sugar and beat until light and fluffy.
Next add the vanilla extract.
Then add the eggs one at a time ensuring they are fully incorporated before adding the next one.
Finally add the flour and baking powder and mix until you cannot see the flour any longer.
Divide the mixture between the 12 cupcake cases.
Bake in the pre-heated oven for 20-25 minutes or until a skewer comes out clean.
Leave to cool on a wire rack.
To make the buttercream put the butter in the bowl of a stand mixer with a whisk attachment and whisk until light and fluffy.
Add the sieved icing sugar and vanilla extract and mix again.
Then add the milk as needed to make a soft icing and keep whisking until light and fluffy.
Put the icing into an icing bag with a star nozzle.
Starting at the outside of the cake pipe towards the middle. Repeat for each cake.
Sprinkle with the red, white and blue sprinkles.
Sarah’s extra slice……
I used Wilton cupcake cases.
I prefer vanilla bean paste for this recipe but vanilla extract will work just as well.
You could also decorate water icing and sprinkles.