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I was tasked with making 120 Cupcakes for the Queen’s Birthday Celebrations in my Village so I thought I’d take advantage and show you the simple recipe I used to make them! Cats and Baking Dance included! See below for ingredients list and recipe 🙂 I hope you enjoy and please subscribe if you did!
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FOR 12 LARGE CUPCAKES, 24 MINI CUPCAKES;
110g Butter (Unsalted preferably and room temperature)
225g Caster Sugar
2 Eggs
150g Self Raising Flour
125g Plain Flour
120ml Milk (At room temp preferably)
1tsp Vanilla Extract
ICING RECIPE FOR 12 LARGE, 24 MINI CUPCAKES;
55g Butter (Unsalted preferably and room temperature)
30ml Milk
1/2tsp Vanilla Extract
250g Icing Sugar
(I doubled this icing recipe in the video as I was icing 24 large cupcakes, the amount above will be more than enough if you are just making 12)
METHOD;
Firstly set your oven to 160 degrees for a fan oven, 180 for a standard oven. With either an electric hand mixer or a stand alone mixer, cream together your butter and sugar until it is smooth, this should take 3-5- minutes depending how soft your butter is.
Next mix in your eggs one at a time, beating for about 1 minute after each addition.
Combine the vanilla extract with your milk and sieve together both of your flours into one bowl. With your mixer still running, alternate between adding 1/3 of your flour mixture with 1/3 of your milk mixture and beat briefly after each addition. Do this 3 times until both mixtures have been mixed in.
Remember to scrape down the sides of the bowl so that all the mixture is combined evenly!
When the mixture is ready, carefully place a heaped dessert spoonful into your muffin cases (heaped teaspoon full if you’re doing mini cupcakes), and scrape off with a knife. The cases should be 2/3’s full. Place the tray into the oven for about 25 minutes. Check the cakes half way through and turn the tray round if one side is browning faster than the other. To check the cakes are done, place a skewer into the middle of a cake and if it comes out clean then they are ready.
Leave in the tin for about 10 minutes to cook then transfer to a cooling rack and leave for over 1 hour to cool completely before icing.
ICING METHOD;
Place your butter (softened at room temperature so it’s easier to mix), milk and vanilla extract into a bowl. Sieve half of your icing sugar into the bowl and leave the other half for later. Mix this until it is thoroughly combined (3-5 mins) and then carefully sieve in the rest of your icing sugar (if you do this a bit at a time and mix it will save such a huge cloud!!) and then do one final mix so that it is completely combined. If for some reason your icing looks too runny then add more icing sugar and this will make it easier to spread. Equally if it is too stiff then add a tiny amount of milk to make it smoother. You can also add food colouring at this stage if you would like 🙂
Spread the icing on your cupcakes in whatever fashion you would like and you’re finished!
FINAL STEP;
Eat cupcakes and share with friends! Please share this recipe and I hope you enjoy your delicious cakes!
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