Hello, Im back with another blog post after so long.
So at the weekend Me and my friend made some cupcakes and I thought I would share with you how we made them, seeing as they're so easy. We put a little twist on the original recipe and added hundreds and thousands.
Equipment you will need:
Large Mixing bowl
Wooden spoon
Wooden spoon
A whisk (Optional)
A sieve
Scales
Cupcake tin
Cupcake cases
oven gloves
teaspoon
tablespoon
Ingredients you will need:
175g (6oz) Unsalted butter, softened
175 (6oz) Golden caster sugar
3 Large eggs, beaten
175g (6oz) self-raising flour
2 tbsp milk
2 drops vanilla extract
Hundreds and thousands
Malteasers/Mini Eggs/Smarties
For the Icing you will need:
55g (2oz) Butter, softened
55g (2oz) icing sugar, sifted
1 to 2 drops Vanilla
2 desert spoons high quality cocoa powder
Okay so on with the recipe :)
Step 1: place your cupcake cases into the cupcake tins and then pre-heat the oven to 180C/350F/Gas mark 4
Step 2: Place sugar and butter into a large bowl and beat together until pale and fluffy
Step 3: Beat eggs well in a separate bowl, then add the beaten eggs, a little at a time, beating well in between, into the butter and sugar mixture
Step 3: Sieve the flour and then mix. (It says to use a metal spoon but I normally just use the whisk, make sure the flour doesn't go everywhere) Then add the milk and and vanilla extract and continue mixing until the mixture softens enough to drop easily from the spoon.
Step 4: Add the hundreds and thousands to the mixture and mix with a spoon. Then spoon the mixture into the cupcake cases using a teaspoon and fill the cases three-quarters of the way up (Also make sure they're roughly all the same size)
Step 5: Place into the oven for 15-20 minutes until risen and golden. They should also feel springy to touch. A trick to check that they're cooked all the way through is to poke a skewer into the middle of all the cakes, if it comes out clean then the cakes are done!
Step 6: Get the cup cakes out of the tin and place on a wire mat and leave to cool. Whilst you do this you can make the butter icing.
Step 7: Put the butter and sieve ice sugar into a bowl and mix until creamy (Be careful because the second you start whisking the icing sugar creates a cloud and goes everywhere. This normally happens to me because I use an electric whisk)
Once the butter and icing sugar are mixed together sieve your cocoa powder and vanilla extract and mix once more until smooth.
If you try it and it doesn't taste quite how you like it, just add a bit more, depending on what you think needs to be added.
Step 8: Ice your cakes and put the sweets of your choice on top (make sure they've completely cooled down because other wise the butter icing melts.)
Step 9: ENJOY EATING!!!
I hope you enjoy baking these cupcakes and more eating them!
Thank you for reading.
Immy xx
oven gloves
teaspoon
tablespoon
Ingredients you will need:
175g (6oz) Unsalted butter, softened
175 (6oz) Golden caster sugar
3 Large eggs, beaten
175g (6oz) self-raising flour
2 tbsp milk
2 drops vanilla extract
Hundreds and thousands
Malteasers/Mini Eggs/Smarties
For the Icing you will need:
55g (2oz) Butter, softened
55g (2oz) icing sugar, sifted
1 to 2 drops Vanilla
2 desert spoons high quality cocoa powder
Okay so on with the recipe :)
Step 1: place your cupcake cases into the cupcake tins and then pre-heat the oven to 180C/350F/Gas mark 4
Step 2: Place sugar and butter into a large bowl and beat together until pale and fluffy
Step 3: Beat eggs well in a separate bowl, then add the beaten eggs, a little at a time, beating well in between, into the butter and sugar mixture
Step 3: Sieve the flour and then mix. (It says to use a metal spoon but I normally just use the whisk, make sure the flour doesn't go everywhere) Then add the milk and and vanilla extract and continue mixing until the mixture softens enough to drop easily from the spoon.
Step 4: Add the hundreds and thousands to the mixture and mix with a spoon. Then spoon the mixture into the cupcake cases using a teaspoon and fill the cases three-quarters of the way up (Also make sure they're roughly all the same size)
Step 5: Place into the oven for 15-20 minutes until risen and golden. They should also feel springy to touch. A trick to check that they're cooked all the way through is to poke a skewer into the middle of all the cakes, if it comes out clean then the cakes are done!
Step 6: Get the cup cakes out of the tin and place on a wire mat and leave to cool. Whilst you do this you can make the butter icing.
Step 7: Put the butter and sieve ice sugar into a bowl and mix until creamy (Be careful because the second you start whisking the icing sugar creates a cloud and goes everywhere. This normally happens to me because I use an electric whisk)
Once the butter and icing sugar are mixed together sieve your cocoa powder and vanilla extract and mix once more until smooth.
If you try it and it doesn't taste quite how you like it, just add a bit more, depending on what you think needs to be added.
Step 8: Ice your cakes and put the sweets of your choice on top (make sure they've completely cooled down because other wise the butter icing melts.)
Step 9: ENJOY EATING!!!
I hope you enjoy baking these cupcakes and more eating them!
Thank you for reading.
Immy xx
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