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  • Ingredients
  • Method
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What You’ll Need

Cupcakes

  • 150g butter, softened 
  • 1 1/2 cups Chelsea Caster Sugar (338g)
  • 2 eggs 
  • 2 1/2 cups Edmonds Self Raising Flour (375g)
  • 1 1/4 cups Meadow Fresh Milk (310ml)
  • 2 tsp vanilla extract 

Buttercream Icing

  • 150g butter, softened 
  • 2 1/4 cups Chelsea Icing Sugar (338g)
  • 2 Tbsp Meadow Fresh Milk 
  • 1 1/2 tsp vanilla extract
  • Raspberries, sugar flowers or sprinkles to decorate
  • Discover more in Word Book
  • Want to hear fun fact?

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Step-By-Step Instructions

1

Make sure you have an adult to help you.
Get out all of your baking tools. You will need a
150g 6 hole muffin tin, paper cases, electric beater, bowl, measuring cups, measuring spoons, piping bag, wire rack 

 

2

Gather all of you ingredients. For the Cupcakes you will need 150g butter, 1½ cups Caster Sugar (138g), 2 eggs, 2½ cups Self Raising Flour (375g), 1¼ cups Milk (310mL), 2 tsp Vanilla extract

For the Buttercream Icing you will need 150g butter softened, 2¼ cups Icing Sugar (338g), 2 Tbsp Milk, 1½ tsp vanilla extract, Raspberries, Sugar flowers & sprinkles to decorate 

3

Preheat oven to either 190°C bake or 170°C fan bake, if you’re not too sure get an adult to help you.

4

Beat the butter and sugar together with an electric beater until light and fluffy.

 

 

5

Add the eggs and then mix well.

6

Sift the flour.

7

Add in the milk and vanilla and then beat until smooth.

 

 

8

Fill each tin hole with a paper case. Use an ice cream scoop to fill the cupcake case to 
about ⅔ full.

9

Bake for 18-20 mins in the oven until cupcakes are golden.

 

 

 

 

10

Next, we’re onto making the Buttercream Icing. Beat the butter with an electric mixer until it’s pale and fluffy.

11

Sift in the icing sugar, then add the milk and vanilla.

 

 

12

Give it one last mix.

13

Now we're going to fill the piping page. You can watch a video on How to Fill a Piping Bag here. First, place your nozzle inside the piping bag and put you bag inside a tall glass, this will make it easier to fill. Scoop up you icing and put it in the bag as far down as it will go.

14

Now chop the end of your piping bag off. Remember, the bigger the hole, the more icing will come out.

15

Twist the piping bag from the top to force the icing down to the hole.

16

Pipe the icing onto the cake in a spiral, starting from the outside and working in.

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