Cupcake recipe

I use a mixture of unsalted butter and Vita D'or Baking Block from Lidl or Asda Best for Baking in my cupcake sponge, it makes them super light. You can just use all unsalted butter if you prefer. I wouldn't recommend just using the baking blocks as I find they can be a bit greasy doing this. 

Ingredients - Makes 12 cupcakes

  • 2 large eggs (I always use free range but that's up to you!)

  • 90g unsalted butter at room temperature

  • 25g baking block/best for baking

  • 115g caster sugar

  • 1/2 tsp baking powder

  • 1 tsp vanilla extract

Ingredients for icing

  • 175g unsalted butter

  • 350g icing sugar

  • 1/2 tsp vanilla extract (you can add other flavourings, I really like this scillian lemon extract and use 1 tsp of it)

  • 2 tbps of milk

  • 1/4 tsp of any colouring you wish

Method

  1. Preheat oven to 180oC/ 160oC fan/gas mark 4

  2. Line a 12 hole muffin/cupcake tin with cases

  3. Add all of the cake ingredients into a large mixing bowl/stand mixer and whisk until smooth (or beat with a wooden sppon)

  4. Divide mixture evenly between cases (tip - I used an ice cream scoop to divide evenly).

  5. Bake for 12-15minutes until cupcakes are risen and golden brown - they should be slightly firm on top

  6. Remove from tin and place on a wire rack to cool

To make icing

  1. Put butter into a mixing bowl and whisk for 1 minute. If you are beating by hand do it for 2 minutes.

  2. Sift in half the icing sugar and mix until incorporated. 

  3. Add the rest of the icing sugar, the milk and vanilla extract and mix again until well incorporated

  4. One cupcakes are cool spoon mixture into a piping bag with whatever nozzle you prefer

  5. Pipe swirls of icing on to each cupcake 

I really like to drizzle some of my salted caramel sauce on top of these for an extra treat

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