My earliest memory of making cupcakes was with my auntie, I must of been about 4 or 5 years old and we used a packet mix with the little icing stickers you could put on top, from memory these were Tom and Jerry cupcakes but I could be so wrong!?.. do these still exist? It was a complete disaster, I think we had more mixture on us then in the cupcake cases, but never the less, it’s great memory thats always stuck in my mind!
I think it’s fair to say, both mine and my aunties cooking skills have advanced massively since then and with the help of my Nan, I think I might have cracked the cupcake recipe! So I wanted to share with you my quick and easy Vanilla cupcake recipe which I use most of the time, to save you from those packet mixes!
What you will need:
FOR THE CUPCAKES
- 110g/4oz Butter at room temperature
- 110g/4oz Caster Sugar
- 2 free-range Eggs, lightly beaten
- 1 tsp Vanilla Extract
- 110g/4oz Self-Rasing
- 1-2 tbsp Milk
- 1 tsp lemon rind
FOR THE ICING
- 140g/5oz Butter
- 280g/10oz icing sugar
- 1-2 tbsp Milk
- Few drops of Blue food colouring
- Hundreds and Thousands
Step one: Preheat the oven to 180/C/350F/Gas 4 and line 2 x 12-hole fairly cake tins with paper cases.
Step two: Cream the butter and sugar together in a bowl until pale. Beat the eggs, a little bit at a time, and stir in the vanilla extract and the lemon rind.
Step three: Fold in the flour, using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and then spoon the mixture into the paper cases until they are half full.
Step four: Bake in the oven for 8-10 minutes, or until golden-brown on top. If you put a knife or a skewer into the centre of a cake, it should come out clean. Set aside for 10 minutes and then remove from the tin and cool on a wire rack.
Step five: Beat the butter into a large bowl until soft. Add half of the icing sugar and beat until smooth,
Step six: Add the remaining icing sugar and one tablespoon of the milk and beat until the mixture is creamy and smooth. If necessary, beat in the milk to loosen the mixture.
Step seven: Stir in the food colouring until well combined. Pipe the butter icing on to the top of the cakes and sprinkle with decorations and set aside.