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Super simple cupcakes

The must-have cupcake recipe for your repertoire.
Andre Martin
24
25M
15M
40M

Ingredients

Buttercream frosting

Method

1.

Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Line holes of two 12-hole 1/3 cup capacity muffin pans with paper cases. 

2.

Put butter, vanilla and sugar in a large bowl and beat with an electric hand mixture until smooth and pale. Add eggs, one at a time, beating well after each addition. Sift in flour, pour in milk and beat again until just smooth.

3.

Divide batter between muffin holes. Bake for 15 minutes or until tested with a skewer. Cool cakes in pans for 5 minutes before turning out onto a wire rack to cool completely.

4.

To make frosting, beat butter in a large bowl of an electric mixer, with whisk attachment on high speed, until light and fluffy. Gradually add sugar, ½ cup at a time, beating until smooth. Once all sugar has been incorporated, beat again for a few minutes until light and fluffy. Gradually add milk ½ tablespoon at a time, beating until desired consistency.

5.

To decorate cakes, spoon frosting into a piping bag fitted with a 1cm wide star nozzle. Pipe frosting onto each cake to create a tall peak. Decorate with sprinkles.

COOK’S TIP

If you would like to use less frosting on each cupcake, just halve the frosting recipe.

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