Ingredients
Cupcake:
150g butter, softened
1 1/2 cups Chelsea Caster Sugar
2 eggs
2 tsp vanilla essence
2 1/2 cups self-raising flour
1 1/4 cups milk
Butter Icing:
100g butter, softened
1 1/2 cups Chelsea Icing Sugar
2-3 drops vanilla essence
1-2 Tbsps milk
Raspberries, sugar flowers or silver cachous to decorate.
Method
Cupcake:
Preheat oven to 190°C. Beat butter with an electric mixer until smooth, add sugar and beat until light and fluffy. Add eggs and mix well. Add the sifted flour, milk and vanilla, beat until smooth.
Place paper baking cups in a cupcake tin, pour in mixture until they are about 2/3 full (don't overfill or they will form peaks). Note: this recipe makes 24 cupcakes so you might need to do in 2 batches.
Bake for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare the icing.
Butter Icing:
Beat the butter until it is pale and fluffy. Sift in the icing sugar, add the vanilla essence and milk until you have a light, fluffy mixture. Add extra milk if you need the mixture to spread easier. Spread or pipe icing over cupcakes and top with decorations if desired.
Allow to set before serving.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 156 people added this to their Favourite Recipes.
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