Make the perfect butter icing cupcakes, any 50s housewife would be proud of!
You will need:
A cupcake or muffin oven tray
A mixing spoon, whisk, electric whisk or blender
An icing bag or syringe
8oz of real butter
8oz of sugar
8oz of self-raising flour
4 large eggs
¼ of a teaspoon of baking powder.
2 teaspoons of vanilla essence.
3oz of butter
8oz of icing sugar
1 teaspoon of vanilla essence
2 to 3 teaspoons of milk – add as needed.
For chocolate icing, add one tablespoon of coco powder to 1 tablespoon of hot water and mix. Cool before beating into icing.
Pre-heat oven to 190 degrees Celsius.
Cream the sugar, butter and vanilla together.
Add the eggs one at a time, mixing as you go.
Add baking powder.
Add sieved flour, a bit at a time, mixing as you go.
Continue to mix until a thick, smooth mixture is formed.
Divide into cupcake cases, within the oven tray.
Cook for 15 to 20 minutes, until golden brown. Poke with a cocktail stick, if it emerges clean, the cupcakes are done.
Leave the cupcakes to cool and begin on the icing.
Mix the butter and icing sugar together, add the vanilla and milk until smooth, thick and creamy.
If you are making chocolate icing, add the coco powder paste, and mix in completely.
When the cupcakes have cooled completely, put the icing into a icing bag or syringe and pump onto cupcakes, circling from the outside in.
Decorate with sprinkles of your choice.