Given that I’ve had so much practice at making cupcakes now (this is my 20th post under my cupcake category), I’ve scrapped cookbook recipes altogether and made my own for both cakes and frosting.
I used these to make these raspberry ripple cupcakes. I added 50g raspberry conserve to the icing just before piping.
For the cakes:
Makes 12
4oz/110g self raising flour
4oz/110g butter, softened
4oz/110g caster sugar
1tsp baking powder
1tsp vanilla extract
2 large eggs
- Preheat the oven to 160C/325F/gas mark 4. Line muffin trays with 12 muffin cases.
- Put all the ingredients in a big bowl and beat light and fluffy. It’s ready once the mixture has a slight shine.
- Spoon in to the cases and bake for 8 mins. Turn and then bake for another 8 mins.
For the frosting:
Enough for 12 cakes
250g butter, softened
500g icing sugar
2 tbsp milk
- In a big bowl, mix together the butter, milk and half the icing sugar with a wooden spoon.
- After they are combined, add the rest of the icing sugar, mix in and then transfer to electric mixer or whisk and beat until light and fluffy.
- Pipe or spoon on to the cakes and allow to dry. The icing will set.
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