Classic Cupcakes


For the cupcakes:

110g softened butter

110g caster sugar

2 eggs, beaten

1 tsp vanilla extract

110g self raising flour

1-2 tbsp milk


For the frosting:

140g softened butter

280g icing sugar

1-2 tbsp milk

 Classic Cupcakes

Preparation Method

Preheat the oven to gas mark 4/180c/350f, then line a 12 hole muffin tin with paper or silicone cases.


In a bowl cream the sugar and butter together. Beat in the eggs a little at a time then stir in the vanilla extract.


Fold in the flour using a metal spoon then slowly add the milk until the mixture is thin enough to slowly fall from the spoon. Spoon the mixture into the cases until they are half full.


Bake for 10-15 minutes or until golden brown and a skewer inserted into one of the cakes comes out clean. Remove from the tin and cool on a wire rack.


Beat the butter in a large bowl until soft and creamy. Sift in half of the icing sugar and beat until smooth. Sift in the remaining icing sugar with one tablespoon of the milk until the mixture is smooth and creamy. Add more milk if necessary.


Spoon the icing into a piping bag with the nozzle of your choice and pipe the icing in a spiral pattern onto the cupcake. Alternatively you can apply the icing to the cupcake with a spatula.


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