I’m not the biggest baker but my cupcakes are easy and taste delicious! The frosting is the best part, be patient and have fun. I baked these as a going-away gift for a company I did social media planning for! What a wonderful experience, and they all loved the cupcakes 😀
For the cupcake batter:
1 1/4 cups flour
1/3 teaspoon salt
1 1/4 teaspoons baking powder
1/3 cup unsalted butter, softened (room temperature)
1/2 cup castor sugar
2 large free-range eggs
5/8 cup milk
5/8 teaspoon vanilla extract
For the buttercream icing:
1 cup unsalted butter, softened to room temperature
4-5 cups icing sugar
Tiny pinch of salt
2 squeezes of green colouring gel
Edible pink glitter
1 electric beater or food processor
A tray that yields 12 cupcakes
12 cupcake liners
Makes 12 cupcakes
Preparation: 10 minutes
Cooking time: 18 minutes
Preheat oven to 170C; line muffin trays with spray and cook and with cupcake liners.
Cream butter and sugar till light and fluffy; then beat in eggs one at a time.
Sift flour, baking powder and salt. Then add dried ingredients alternating with milk and beat well; mix in the vanilla extract.
Divide evenly among pans and bake for 18 minutes. Leave to cool.
To make the buttercream icing:
Cream the butter for at least 10 minutes with an electric beater. Once the butter starts looking like icing sift in the icing sugar and mix until smooth.
Then add the vanialla extract, food gel and a pinch of salt, mix for 30 seconds.
Spoon the icing into a piping bag and pipe onto the cupcakes, then sprinkle over the glitter, you might have some leftover depending on how icing you use per cupcake.