I’ve come out of baking retirement to make these Christmassy cupcakes. I’ve got a Christmas dinner tonight and couldn’t not turn up with something pretty for dessert.
These are my basic vanilla recipe with plain buttercream icing. I found a really amazing silver glitter spray in the supermarket so have used that to make them look extra snow like.
The piping skills are starting to slide but considering I’ve had a break of nearly a year, these don’t look too bad. More Christmas baking on the way!
I actually had some time to bake! These are a gift for a friend who will be making me a roast dinner later. They are plain vanilla sponge and icing but with a giant Cadbury’s chocolate button on top.
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
For the frosting:
Enough for 12 cakes
250g butter, softened
500g icing sugar
2 tbsp milk
