I have shown you how to do a basic sponge recipe for normal cakes and how to make buttercream. But what about the smaller, easy to eat cupcake that is a great thing to bring to any party or family gathering.
This was the probably the first recipe I really mastered. I know the recipe off by heart but I always check it just in case I miss an ingredient.
Makes 12 cupcakes
1tsp Vanilla Extract
150g Self Raising Flour
Preheat your oven at 180c and line you cupcake trays with cases.
In a large bowl cream your butter and sugar together until light and fluffy. In a small bowl beat your eggs and Vanilla together. Gradually add your egg mixture and the flour and mix until everything is combined. Make sure not to over mix.
Divide mixture between the cases and bake in the oven for 15 – 20 mins or until rising and golden brown. To check if done press lightly on the cakes and they should spring back or use a skewer and check if the inside is baked.
After you take your delicious cakes are out of the oven place on a cooling rake and leave to cool completely before decorating.
Make one batch of buttercream and place in a piping bag with preferably a star nozzle (This is just my preference) Pipe a swirl on top and sprinkle some rainbow sprinkles on top to finish your cupcake.
Well done! Now you have 12 delicious looking cupcakes to enjoy.