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Recipe

Iced cupcakes

Jul 29, 2012 2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

Butter cream
  • 125 gram butter, chopped, at room temperature
  • 1 1/2 cup icing sugar, sifted
  • 1 tablespoon milk
  • few drops food colouring of choice (optional)
  • icing flowers, to decorate
Iced cupcakes
  • 125 gram butter, chopped, at room temperature
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/4杯自发面粉,筛选
  • 1/3 cup milk

Method

Iced cupcakes
  • 1
    Preheat oven to moderate, 180°C. Line a 12-hole, 1/3-cup muffin pan with paper patty cases.
  • 2
    In a large bowl, using an electric mixer, beat butter and sugar together until light and fluffy. Beat in vanilla.
  • 3
    Add eggs, one at a time, beating well after each addition.
  • 4
    Lightly fold flour into creamed mixture alternately with milk, beginning and ending with flour. Divide mixture among cases until 2/3 full.
  • 5
    Bake for 15-20 minutes, until cooked when tested. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  • 6
    Make Buttercream; in a bowl, using an electric mixer, beat butter until very pale. Gradually add half icing sugar until combined. Beat in enough milk and remaining icing sugar to make a smooth, spreadable consistency. Add a few drops of food colouring if liked.
  • 7
    Spread over cooled cakes and top with icing flowers. Store in an airtight container.

Notes

It's important to beat the butter and sugar together very well, to dissolve the sugar.

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