Easy Peasy Cupcake Recipe

Easy Peasy Cupcake Recipefeatured

Inspired by The Great British Bake Off, and with lots of charity bake sales at both nursery and school, I’ve dusted off my apron and had the girls cooking up a storm in the kitchen.

While I’m no Mary Berry, I like to roll up my sleeves and get a bit creative.  I made these pretty little pastel cupcakes which are super-easy and quick enough to make for the girls to fully participate in without losing interest once they’ve licked the spoon! Debenhams have the most amazing baking section, where I discovered the amazing Tala dual-compartment piping bag that perfectly mixes up my pretty pistachio icing and pale pink giving them a more professional look than just spreading the icing with the back of a spoon. Throw on a few sprinkles and some topping sweets/biscuits and suddenly you have some Lola’s quality cupcakes cleverly made by the kiddies to show their teacher.

Here’s how in 30 minutes

Ingredients for the cakes

  • 4 oz Butter or Margarine (I like to use Stork)
  • 4oz Caster Sugar
  • 2 eggs
  • 1tsp Vanilla Extract
  • 4oz Self-raising flour
  • 1-2 tbsp milk

For the buttercream icing

  • 5oz Softened butter
  • 10oz Icing Sugar
  • 1-2 tbsp milk
  • a few drops of food colouring (colour of your choice!)
  • sprinkles/sweeties/biscuits or anything else you want to use for decoration

 

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Method

  • Preheat the oven to 180C and line a muffin tin with 9 large paper cases.
  • Cream the butter and sugar together in a bowl until all mixed in together and turns pale in colour. Add in the eggs a little at a time and stir in the vanilla extract. I use a hand whisk on slow to mix.

  • Add in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are about half full.

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  • Bake in the oven for 13-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean (I have this neat little Tala cake tester which works wonders). Set aside to cool down.

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  • For buttercream icing, mix (I cheat a little here as I use a hand whisk on slow) the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. It does get a little messy but the girls generally like the drama of clouds of icing sugar.

  • Then add the remaining icing sugar with one tablespoon of the milk (add a tiny touch more if the consistency is not right but remember you want it to be firm, smooth and creamy)

  • Add the food colouring and mix until well combined. I would advise to go very light and add to it to get your desired tone.

  • Spoon the icing into a piping bag with a star nozzle and pipe on to the caked once cool.

Hey presto you should have made pretty perfect cupcakes that are as delicious as they are cute.

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Love Mummy B

xxx

 

 

 

 

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About the author

Mummy Bisson

Welcome to Mummy Bisson - a personal journal of everything we do as a little family and the wonderful things that inspire me as a Mummy. On these pages I will share with you the best bits of my life with two little lovelies - the laughs, the love and the little things that make it special. Thank you for coming to my site. I hope you like it and do please share with your family and friends!

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