THIS GREAT EASY RECIPE FOR BOTH CUPCAKE AND BUTTER ICING CAN BE USED FOR ANY OCCASION.GET THE KIDS INVOLVED AND ENJOY THESE TASTY TREATS!!!
110grams/4oz of non salted butter or margarine-softened at room temperature
110grams/4oz of caster sugar
2 medium eggs-lightly beaten
1 teaspoon of vanilla extract
1-2 tablespoons of milk
INGREDIENTS FOR THE BUTTER CREAM ICING-
140GRAMS/5OZ OF NON SALTED BUTTER,SOFTENED
280GRAMS/10OZ OF ICING SUGAR
1-2 TABLESPOON OF MILK-DEPENDING HOW THICK THE ICING IS(USE THE MILK TO THIN ICING IF TO THICK)
A FEW DROPS OF YOUR FAVOURITE FOOD COLOURING OR USE REAL MUSHED UP STRAWBERRY'S FOR A PINK TO RED COLOUR OR MUSHED UP BLUEBERRY'S FOR A BLUE COLOUR-THE MORE FRUIT YOU USE THE DARKER THE COLOUR
WHAT YOU NEED TO MAKE YOUR CUPCAKES-
CUPCAKE CASES 10-12,THIS DEPENDS ON SIZE OF CASES
12 HOLE MUFFIN TIN
BOWLS X2
WHISK
WOODEN SPOON
PIPING BAG
CRAZY TOPPINGS TO ADD TO YOUR BUTTER CREAM ICING-
HUNDRED & THOUSANDS/MINI MARSH MALLOWS/EDIBLE GLITTER/SWEETIES ETC ETC,WHAT EVER YOU FANCY REALLY!
PREPARATION METHOD AND HOW TO COOK THESE SCRUMPTIOUS CAKES!!!
PREHEAT YOUR OVEN TO 180C/350F/GAS MARK 4
LINE A 12 HOLE MUFFIN TRAY WITH YOUR PAPER CASES.
CREAM TOGETHER YOUR BUTTER AND SUGAR IN A BOWL UNTIL PALE AND FLUFFY,
BEAT IN THE EGGS A LITTLE AT A TIME AND STIR IN THE VANILLA EXTRACT.
FOLD THE FLOUR IN USING A LARGE WOODEN SPOON,ADDING A LITTLE MILK IF NEEDED
(MIXTURE SHOULD BE OF DROPPING CONSISTENCY AND NOT TO RUNNY.)
SPOON THE MIXTURE IN TO THE PAPER CASES UNTIL HALF FULL AND COOK IN THE CENTRE OF YOUR OVEN FOR 10-15 MINUTES OR UNTIL THE TOPS ARE GOLDEN BROWN AND A SKEWER OR TOOTH PICK CAN BE INSERTED INTO ONE OF THE CAKES AND COMES OUT CLEAN
(NO CAKE MIX SHOULD STICK TO YOUR SKEWER,IF ANY STICKS,COOK FOR A LITTLE LONGER)
ALLOW CAKES TO COOL AND THEN YOUR READY FOR DECORATING AND ICING!!!
FOR THE BUTTER CREAM ICING-
ADD YOUR BUTTER IN TO A LARGE BOWL AND BEAT WITH A WHISK OR SOFTEN IT UP REAL GOOD WITH A WOODEN SPOON UNTIL THE BUTTER IS SOFT AND CREAMY.ADD HALF THE ICING SUGAR AND BEAT UNTIL SMOOTH.THEN ADD A COUPLE OF DROPS OF FOOD COLOURING OR IF YOUR FEELING ADVENTUROUS-ADD YOUR MASHED UP FRUIT AND THEN ADD THE OTHER HALF OF YOUR ICING SUGAR AND BEAT TILL SMOOTH
(ADD A TABLESPOON OF MILK AT A TIME IF MIXTURE IS TOO STIFF AND IF TO RUNNY ADD A LITTLE ICING SUGAR AND MIX TILL JUST RIGHT)
ICING YOUR CAKES-
ICING YOUR CAKES CAN BE TRICKY,BUT DON'T SWEAT!!!THIS SHOULD BE FUN TO DO AND A LITTLE PRACTISE WILL MAKE YOU ICE THE PERFECT CUPCAKE:)
SPOON YOUR ICING IN TO A ICING BAG(I WOULD USE A LARGE ICING BAG WITH A STAR NOZZLE,USE A WOODEN SPOON TO SHOVE THE ICING TO THE TIP OF THE BAG)
STARTING AT THE EDGE OF THE CUPCAKE(CLOSEST TO THE PAPER CASING) I PIPE USING A SPIRALLING MOTION ANTI-CLOCK WISE AND I WORK FROM THE EDGE OF THE CUPCAKE TO CENTRE
TIPS-
I AM RIGHT HANDED,SO I PLACE MY LEFT HAND LIGHTLY AROUND THE BASE OF THE PIPING BAG(NOZZLE END) AND MY RIGHT AROUND THE THE TOP OF PIPING BAG-MY RIGHT HAD GUIDES ME IN THE MOTION/DIRECTION I WANT TO PIPE THE ICING AND ALSO SQUEEZES THE ICING DOWN THE BAG AS I GO.
YOU TUBE HAS GREAT VIDEOS ON HOW TO ICE AND DECORATE YOUR CUPCAKES OR TRY A GOOGLE/INTERNET SEARCH