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Half Batch Cupcake Recipe

Half Batch Cupcake Recipe

Recipe Submitted By: bakingmad

This recipe for just 6 cupcakes is great to use when you need a treat but don’t need 12 cakes

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	6
Skill Level	Easy
Average Rating

Half Batch Cupcake Recipe Ingredients

115 grams	Butter (softened)
115 grams	Organic Golden Caster Sugar (Billington's)
2	Free Range Eggs (large)
115 grams	Self Raising White Flour (Allinson Nature Friendly)
	Salt Pinch
2 tbsp	Milk
1 tsp	Vanilla Extract (Nielsen Massey)

Additional Ingredients

250 grams	Icing Sugar (Silver Spoon) To make the icing
80 grams	Butter
25 ml	Milk
1 tsp	Vanilla Extract (Nielsen Massey)
	Sprinkle Decorations To decorate

This recipe uses

How to make Half Batch Cupcake Recipe

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Preheat the oven to 190°C, Gas 5, and line a muffin tin with 6 muffin cases. Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour and salt on a low speed until it is the texture of breadcrumbs.
Put the eggs in a jug and whisk by hand. Add the milk and vanilla and mix together.
Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick.
Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch. Leave to cool slightly and then place on a wire rack.
To make the frosting use a hand held whisk or freestanding mixer slowly whisk the icing sugar with the butter, until well mixed, add the milk then increase the speed to high and whisk until soft & fluffy.
Top the cooled cupcakes with frosting using a palette knife. Sprinkle each cupcake with your chosen decoration.

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