Tasty Tuesday Vanilla Cupcakes

Vanilla cupcakes are one of my favourite things to bake, so yesterday whilst Amelia napped I decided to do some baking with some pretty piped icing to decorate.

Ingredients

  • 90g self-raising flour
  • 90g caster sugar
  • 90g soft margarine
  • 2 medium eggs
  • 1/2 teaspoon vanilla essence

Method

  1. Preheat the oven to 190C/375F/Gas mark 5 and line a cupcake tray. 
  2. Sift the flour into a bowl then add the sugar, margarine, vanilla and eggs. Stir everything together with a wooden spoon until the mixture is smooth and creamy.
  3. Use a teaspoon to divide the mixture between the paper cases.
  4. Bake in the oven for 15 minutes until firm and golden. 

For the buttercream icing

  • 140g butter, softened
  • 280g icing sugar
  • 1 tbsp milk
  • 1/2 teaspoon vanilla essence
  • a few drops food colouring

Method

  1. Beat the butter in a large bowl until soft then add half the icing sugar and beat until smooth.
  2. Add the remaining icing sugar with the milk and vanilla. Add more milk until desired consistency is reached.
  3. Separate into bowls and add the food colouring.

You can either pipe the icing onto your cupcakes or use a spoon to spread a layer over the top.

Every time I have previously tried to make piping buttercream the mixture has been far too runny and didn’t work at all. This time, I put the buttercream mixture into the fridge for an hour whilst the cupcakes cooled. This worked really well but I found them that the heat from my hands made the last ones go a bit runny. Next time I will pipe 5 then put the mixture back in the fridge for 5-10 minutes to let it harden off again.

For my cupcakes I decided to try out ‘duo piping’. I went for a pink, purple and blue colour, but the blue looked more like a green – it still looked really good on the cupcakes though!

 
In order to get multiple colours at once, I put the different colours into three different piping bags then put all three piping bags filled with buttercream into a food bag and cut the end off so they all came out at once.

 
Tip: For those new to piping (like me) use a low surface when piping onto the cupcakes. You will find that you will be able to keep your hand/wrist out of the already piped icing a lot better this way. 

Don’t forget, if you try this recipe I would love to see so please either share to Instagram or leave on a comment here 🙂

 

 

Thanks for reading! 

*****

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