In a dire move to lose these last eight pounds, I am giving up all sweets until Easter, starting tomorrow. What better way to bring in this new challenge then by baking one last dozen cupcakes. I have just had one and will be handing the rest out tomorrow to friends and family. These are the easiest things in the world to make. Please try em.
Butter-Cream Frosting
You will need 1 stick of softened butter (115 grams), 1 pound box of confectioners or icing sugar (500grams), 1 tbs milk and 1 tablespoon vanilla extract, food coloring. (I used red and green).
1. Combine butter and sugar in a very large bowl and mix together until nice & creamy. Add the milk and vanilla extract. If you are not using food coloring then you are now done. Place in fridge until you need it.
2. Divide the frosting into various bowls, Slowly add color and mix well and evenly with a spoon. Place in fridge until you need it.
3. TIP: I usually put my frosting immediatly in piping bags with nozzles on, inside an empty glasses. Then I put it in the fridge. See picture below.
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Cupcake Recipe:
You will need: 1 stick of softened butter (about 115 grams), 1 cup of sugar, 2 whole eggs, 1 tablespoon vanilla extract, 1 1/3 (one & one-third) cups flour, 1 teaspoon baking powder, pinch of salt, 1/3 cup of milk.
Steps:
1. Preheat oven to 350 degrees F (180 C/160C with fan).
2. Sift the flour, baking powder and pinch of salt into a bowl and set aside.
3. Cream together the butter & sugar until nice & smooth.
4. Add two eggs and vanilla extract. Mix again.
5. Slowly add the flour mixture in three lots. Mix. Slowly add milk. Mix. DO NOT OVER MIX. Batter should be dense.
6. Pour batter into cupcake tin. Fill each 3/4 way up.
7. Pop in oven for 20 - 22 minutes until a fork comes out clear.
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