About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
30 mins
Serves
12

Makes 12 in only 30 mins (ish)
I was sitting around having a perfectly lazy Sunday, when suddenly the need for cupcakes hit me- I'm sure you know the feeling...right?
So I decided to whip up a batch of quick cupcakes from what I happened to have in the house: butter, eggs, flour, milk and sugar- they took suprisingly little effort and came out really well, so I decided to post the recipe up, Enjoy!

Posted by Hayley S from London, United Kingdom • Published See Hayley S's 74 projects »
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  • Step 1

    Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.

  • Step 2

    Put all the cake ingredients into a large bowl and beat with an electric whisk until smooth and evenly mixed (a few minutes) Divide the mixture evenly between the paper cases.

  • Step 3

    Bake for 20 minutes, or until the cakes are well risen and golden in colour.

  • Step 4

    While the cakes are baking, make the icing. Put the butter into a large bowl and whisk untill smooth (about a minute), then sieve in a few large spoonfuls of icing sugar, incorporate into the butter using an electric mixer and repeat until all the icing sugar is mixed in. Then add the vanilla extract, a little milk and whisk until light and fluffy- at least a few minutes.

  • Step 5

    When cakes are done,transfer to a wire rack to cool.

  • Step 6

    When the cakes are fully cooled, pipe on the butter icing using a large star nozzle.

    Tip: I find wearing latex gloves really helpful when handling butter icing, as it tends to melt quickly as you work with it and give you slippery greasy fingers- no good for icing cakes!

  • Step 7

    Sprinkle with your chosen decoration and you’re done! The cakes are best eaten fresh, but will last a few days in an air tight container at room temperature.

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