Back at the end of last summer I was tasked with an almighty challenge – bake and ice 70 cupcakes. Initially I was skeptical. Who do I think I am taking on a challenge like this? Then I realised, if we don’t challenge ourselves, we’ll never realise what we are truly capable of. I acquiesced in the decision and I am delighted with myself that I done just that.
With that in mind, I got cracking. Literally. I cracked 24 eggs.
The whole experience may have ended with buttercream smeared on my glasses and icing sugar in my hair but all’s well that ends well. The customers seemed to like them and I included a batch of gluten free cupcakes for the Coeliacs in the group.
The recipe below if for 12 regular cupcakes. If you wish to make them gluten free, simply substitute the flour for gluten free flour – I used a pre-mixed blend from the supermarket. Instead of a cupcake tray, I used a muffin tray. The depth helps the cupcakes keep a good shape as they rise.
Hope you enjoy
8oz caster sugar
1 tsp vanilla essence
12oz self-raising flour
Pinch of salt
1/2 tsp baking powder
Splash of milk
For the buttercream:
250g icing sugar
80g soft butter
1/2 tsp vanilla essence
Splash of milk
Line a 12-hole muffin tin with cupcake cases. Preheat the oven to 180C.
Cream the sugar and margarine until light and fluffy. Beat in the eggs one by one, adding a tbsp of flour with each egg to prevent curdling. Beat in the vanilla with the eggs.
Fold in the remaining flour, baking powder and salt along with a little milk if the mix feels very stiff.
Divide between the cases and bake for 18-20 minutes.
Allow to cool on a wire rack before decorating or simply enjoy as they are ❤
To make the buttercream, beat the butter until soft, gradually adding in the icing sugar and vanilla. If necessary, add a splash of milk to get to the desired consistency.