Buttercream Cupcakes

Buttercream Cupcakes

How to make the cupcake?

Ingredients (makes 12 cakes): 

8tbsp soft margarine	115g/4oz caster sugar	2 eggs

115g/4of self-rising flour

 

Method:

1. Put 12 paper baking cases in a muffin pan, and preheat the oven to 180 degrees.
2. Put the margarine, sugar, eggs and flour in a bowl and using an electric hand whish beat together until smooth. Spoon the mixture into the cases.
3. Cook for 15-20 minutes
Once cooked leave the cakes to cool down before putting the buttercream icing on top.

How to make the Buttercream Icing?

Ingredients (Ices 12-15 cakes): 

125g Unsalted Butter	250g Icing sugar

Method:

Put the butter and icing sugar into a bowl and mix on a slow speed until incorporated. Turn the mixer up to a high speed and beat well for 2-5 minutes until pale and fluffy. 

Then pipe this onto your cakes. 

Decorations:

1. You can either buy premade decorations or going to a specialised cake shop and buy a pack of sugar florist paste and sugar flairs colours. Also you may need to buy some cutters if you do not already have some. You will also need a bottle of edible glue.

2. Break a small amount of sugar florist paste and take a very small swab of sugar flairs colours (any colour you desire) and work the paste until the whole bit of sugar florist paste is the colour that you have chosen. 

3.  Then roll the piece sugar florist paste as thinly as possible. Use corn flour to stop the paste from sticking to the board and to the rolling pin. 

4. Using your cut outs make the shapes you want. 

5.  Using edible glue put a small amount on the back of the decoration and stick it onto the cake. 

6.  If you want to you can also buy some edible glitter to tap on top of your cakes. Leave the cakes to solidify as the buttercream and decorations are best left for perhaps a good hour, and then tuck in! 

There you have it how to make your own cupcakes completely from scratch. Enjoy!

Writer: Angela Hulbert

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