Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
Remove from the oven and leave to cool on a wire tray.
Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
Pipe or swirl icing onto each cupcake. Top with sweet if liked!
Behind Every Bake
Cupcakes
CATEGORY: Cupcakes, Muffins & Buns
COOK TIME: 20 mins
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What you need:
125g/4oz Odlums Self Raising Flour
125g/4oz Butter or Margarine (room temperature)
125g/4oz Shamrock Golden Caster Sugar
2 Eggs (room temperature)
Few Drops of Goodall's Vanilla Essence
To Decorate
125g/4oz Butter (room temperature)
225g/8oz Icing Sugar (sieved)
Few Drops of Goodall's Vanilla Essence
Selection of Goodall's Food Colouring
Sweets (optional)
How to:
Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
Remove from the oven and leave to cool on a wire tray.
Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
Pipe or swirl icing onto each cupcake. Top with sweet if liked!
