Simple Cupcake Recipe
The sponge of these beauties was so lovely and tasty, it’s hard to believe that there are only five ingredients in it, you couldn't possibly take one bite without taking another. The sponge rose nicely in the oven and it looked and smelt so amazing I couldn’t wait to eat them.The buttercream was so light and fluffy, the perfect texture for piping onto the cupcakes and held it's shape very well. When I made the buttercream, I halved it and made one-half chocolate and the other half vanilla, but that is optional. You can also add colour to it by adding some food colouring, however, I preferred to just add cocoa powder to make it chocolate. When I piped the cream onto the cupcakes, they looked beautiful, I loved it so much. I made chocolate, vanilla and a mix of both. I have to say that this is the best buttercream I have ever made & tasted.Now I can make them whenever I need them for something or just fancy a sweet treat. The best thing about baking at home is that you know what's in it. ;)
Ingredients
- 110 g butter softened
- 110 g sugar
- 2 eggs
- 1 sachet baking powder
- 110 g flour
butter cream
- 150 g butter softened
- 300 g icing sugar
- 1 tsp vanilla extract
- 3 tblsp milk
Instructions
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- Add ½ tsp vanilla extract, 110g flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
butter cream
- To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
- If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.