It's been awhile since I've been baking and this is the first time I've made cupcakes in Singapore! It was important to get a simple recipe that was somewhat fool proof and could be done without an electric mixer. I searched the web and decided to use a good old trusty bbc food recipe. For one it's in a metric system, making it easy for me to know how much of what to add without doing any conversions as opposed to using an American recipe.
The cupcake itself was fairly easy! Just preheat the oven to 180 Degrees. In the mean time, cream the butter and sugar together in a bowl until pale.For this step it's very important to make sure the butter is soft enough if not you're going to have a hard time creaming it. Leave the butter out for about 2 hrs and that did the trick for me. Beat in the eggs a little at a time and stir in the vanilla extract. Fold in the flour and add 1 tablespoon of milk and voila, you're good to go! I was a bit too busy baking to document that process but maybe next time!
The icing bit was really easy too. Just icing sugar and butter and a bit of milk. whip it together and pipe it. I choose a rose pattern for icing as I love cakes with roses all over and this was my first attempt! It came out quite well and I was pretty pleased. I tweaked the icing recipe, by reducing the icing sugar used to half the recommended amount. For 8 cupcakes - Use about 110 g and 125 g of butter instead of the recommended amount.
The recipe is as follows! This makes about 8-10 bigger cupcakes but it depends on the size of your cupcake paper cases. So if it's slightly smaller it'll be good for 10-12 cupcakes!
Ingredients
- 110g/4oz butter or margarine, softened at room temperature
- 110g/4oz caster sugar
- 2 free-range eggs, lightly beaten
- 1 tsp vanilla extract
- 110g/4oz self-raising flour
- 1-2 tbsp milk
- 140g/5oz butter, softened
- 280g/10oz icing sugar
- 1-2 tbsp milkCheck out the recipe here! http://www.bbc.co.uk/food/recipes/cupcakes_93722
