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2,4,6,8 Cupcake Recipe
2 Eggs
4 ounces softened butter
6 ounces caster/superfine sugar
8 ounces self raising flour
½ cup milk
1 tsp vanilla extract
Blend softened butter and sugar together until light and fluffy. Add in eggs one at a time mixing in between each addition. Sieve in flour and fold into butter mix. Add milk and vanilla and fold into butter flour mixture.
Put mixture into cupcake cases and bake on 175 degrees for 18-20 minutes.
Buttercream recipe – Based on Gemma Stafford’s Best Ever Vanilla Buttercream Frosting
1½ cups (340g/12oz) butter, softened to room temperature
3 ¼ cups (360g/12oz) confectioners’ sugar, sifted
2 teaspoon vanilla extract
Vanilla Extract
In a stand mixer fitted with the paddle attachment or using an electric hand mixer whip the butter until light and creamy for about 7-8 minutes on medium.
Once the butter is pale in colour and light slowly add in the confectioners’ sugar one spoon at a time on medium speed. Let the sugar fully incorporate before adding in more sugar.
Add the vanilla extract
Whip on high speed for another 3-4 minutes until very light, creamy, and fluffy.
Music: http://www.bensound.com
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