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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

Click on the text to highlight the different stages as you go along,
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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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