Half Batch Cupcakes

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Need a small batch of cupcakes for a special occasion? Don't despair, we have a great half batch recipe.


  1. Preheat the oven to 190°C (170°C, gas mark 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.

  2. Put the eggs in a jug and whisk by hand. Add the milk and vanilla extract and mix together.

  3. Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick.

  4. 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.

  5. To make the buttercream use a hand held whisk or freestanding mixer slowly whisk the icing sugar with the butter, until well mixed, add the milk , food colouring and vanilla extract then increase the speed to high and whisk until soft & fluffy.

  6. Top the cooled cupcakes with the buttercream using a palette knife. Alternatively, fill a pipe bag with a nozzle inside and pipe swirls of buttercream onto the top of the cupcakes. Sprinkle each cupcake with your chosen decorations.

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