Cupcakes

Cupcakes

From
Tea and Cake
Makes
10

Ingredients

Quantity Ingredient
175g butter
150g caster sugar
1 teaspoon vanilla extract
3 eggs
225g self-raising flour

Basic icing

Quantity Ingredient
1 1/2 tablespoons water
2 tablespoons butter
130g icing sugar

Method

  1. Preheat oven to 180°C.
  2. Line 10 × 125 ml muffin pans with paper cases.
  3. Cream butter and sugar until light and fluffy. Add vanilla, then eggs one by one, fully incorporating each one before adding the next. Sift flour and fold in carefully. Spoon mixture into the cases. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Cool completely.
  4. To make the icing, whisk the water and butter together. Add it to the icing sugar, bit by bit, until you reach the desired consistency.

Alternatives

  • For coffee icing, substitute strong coffee for water.

    For chocolate icing, substitute cocoa powder for 30 g of the icing sugar.

    For passionfruit icing, strain 2 passionfruits and use in place of water.

    For lemon icing, substitute lemon juice for water and add the finely chopped zest of 1 lemon.

    For orange icing, substitute orange juice for water and add the finely chopped zest of 1 orange.
Tags:
Tea and Cake
sweets
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