Cup Cakes

• • Ingredients100g/4oz butter or margarine, softened at room temperature

  • 100g/4oz caster sugar

  • 2 free-range eggs, lightly beaten

  • 1 tsp vanilla extract

  • 100g/4oz self-raising flour

  • 1-2 tbsp milk

Options

    50g of Fruit / Choc Chips

    Cocao Powder (Add 1 tablespoon of powder and then make up the flour to 100g.

For the buttercream icing

• • 100g Icing Sugar

  • 50g Butter

  • a few drops food colouring

Preparation method

• • Preheat the oven to 180C/Gas 4 and 12 paper cases on a tin.

  • Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract and any additions like choc chips or maltesers etc..

  • Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

  • Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

  • For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

  • Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

  • Add the food colouring and mix until well combined.

  • Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

From BBC Good Food

Decoration Ideas Nerdy Nummies