Easy to make cupcakes.
I make these and core out the centre dollop some lemon curd or berry jam into the hole and pop the top back on for a secret little extra surprise when eating. But that's just because I'm a rebel like that hahaaa ;)
Cook time:
20 mins
Serves:
Makes approx. 20
Ingredients
For the vanilla cupcakes:
200g of soft margarine
240g of self-raising flour
4tbsp of cornflour
220g of white caster sugar
2 tsp baking powder
3-4 large eggs
2 tsp of vanilla essence
For the buttercream topping:
1200g icing sugar sifted
400g unsalted butter
160g cocoa powder
160ml whole milk
5 or 7 star nozzle
Method
Preheat the oven to 170°C (325°F) gas 3.
Put all ingredients in a kitchen mixer and mix until light and fluffy using paddle attachment.
Mix for approx. 1 min or so.
Spoon into 10 paper muffin cases in a muffin tin and bake for 20 mins until the cakes feel light and spongy to the touch.
Leave to cool for 2 mins in the tin and then remove and place on a cooling rack.
- Occasionally I fill the centres with strawberry jam before putting buttercream on top, by using a knife to cut out a small
cavity in the top of each cupcake and filling it with jam.
To make the buttercream: Put all the above frosting ingredients in your mixer and mix on slow for 2 mins then once the mixture has started to come together, mix on a high speed for approx. 5 mins.
Put the buttercream into a large piping bag with a 5 or 7 star nozzle and pipe onto top of cupcakes.
Decorate with edible sprinkles and shop-bought daisy cake toppers)