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
- 115g Unsalted butter (softened)
- 115g Billington's Unrefined Golden Caster Sugar
- 2 Large free range egg(s)
- 115g Self raising white flour
- A pinch Salt
- 2 tbsp Whole milk
- 1 tsp Nielsen-Massey Vanilla Extract
For the Buttercream
- 250g Silver Spoon Icing Sugar
- 80g Unsalted butter (softened)
- 25ml Whole milk
- 1 tsp Nielsen-Massey Vanilla Extract
- Variety of colours Food colouring gel
- Optional Sprinkle decorations
- 250g Silver Spoon Icing Sugar
Utensils
- 12 hole muffin tin
- 6 cupcake cases
- Electric whisk/food mixer
- Jug
- Piping bag
- Star nozzle
Recipe Reviews
10/10 they are amazing . Almost forgot to add the butter but they tasted delicious
Made these with my daughter. Added 2.5 tablespoons of cocoa powder and dark chocolate chips and it tasted amazing
A bit runny
These cakes are so good , sticking to this recipe now. To make double am I to assume I just double ingredients? Thanks
Not sure when flour is supposed to be added? With butter sugar etc? Anyway I made them and they are really delicious, just not sure I added everything in correct order. Very nice and definitely will be making again
Very good they taste amazing I made some today and yesterday they are no nice and sweet ☺️
Ingredients
For the Cupcakes
- 115g Unsalted butter (softened)
- 115g Billington's Unrefined Golden Caster Sugar
- 2 Large free range egg(s)
- 115g Self raising white flour
- A pinch Salt
- 2 tbsp Whole milk
- 1 tsp Nielsen-Massey Vanilla Extract
For the Buttercream
- 250g Silver Spoon Icing Sugar
- 80g Unsalted butter (softened)
- 25ml Whole milk
- 1 tsp Nielsen-Massey Vanilla Extract
- Variety of colours Food colouring gel
- Optional Sprinkle decorations
- 250g Silver Spoon Icing Sugar
Utensils
- 12 hole muffin tin
- 6 cupcake cases
- Electric whisk/food mixer
- Jug
- Piping bag
- Star nozzle