Half Batch Cupcakes
40 Reviews
About the bake
Want a cupcake fix, without having to bake loads of cupcakes? Rather than be left with lots of leftover cupcakes (rare, we know!) why not try our half batch recipe. Perfect for afternoon tea for two, a mid-week pick me up, or just because.
Method
Step 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.
Step 2
Put the eggs in a jug and whisk by hand. Add the milk and vanilla extract and mix together.
Step 3
Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick.
Step 4
Spoon the mixture into the paper cases until ⅔ 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.
Step 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 and fluffy.
Step 6
Top the cooled cupcakes with the buttercream using a palette knife. Alternatively, fill a piping bag with a nozzle inside and pipe swirls of buttercream onto the top of the cupcakes. Sprinkle each cupcake with your chosen decorations.
Ingredients
For the Cupcakes
- 115gUnsalted butter (softened)
- 115gBillington's Unrefined Golden Caster Sugar
- 2Large free range egg(s)
- 115gSelf raising white flour
- A pinchSalt
- 2 tbspWhole milk
- 1 tspNielsen-Massey Vanilla Extract
For the Buttercream
- 250gSilver Spoon Icing Sugar
- 80gUnsalted butter (softened)
- 25mlWhole milk
- 1 tspNielsen-Massey Vanilla Extract
- Variety of coloursFood colouring gel
- OptionalSprinkle decorations