The wonderful lady at Fair Cakes shared her perfect cup cake and buttercream icing recipes on her facebook and websites so I thought I would add this to my webpages as well as it truly is the easiest and most reliable recipe I’ve ever tried.
Note of caution, if you double up, don’t double up the baking powder or you get that slightly soapy flavour.
Simple vanilla cupcakes
100g unsalted very soft butter
110g caster sugar
120g self raising flour
1tsp baking powder
3 small eggs or 2 large eggs
1 tsp good quality vanilla extract
Preheat over to fan 150C or 300F gas mark 2.
Ensure that the butter is very soft and just put all the ingredients in a mixer and mix for a minute or so, not too much. The consitency should be like heavy custard and should plop from the spoon. Fill cases to half way or three quarters full and use a muffin tin to keep the shape of the cup cakes.
Bake for 15 minutes and check that a cocktail stick or skewer comes out clean. Cool in the pan for 5 minutes then turn out on wire rack.
Perfect butter icing
250g or 1 block of very soft unsalted butter
500g of icing sugar
1 tsp vanilla extract
Put the butter in the mixer first and beat for 2 minutes until pale. Then add the sifted icing sugar in three stages, mixing between each addition. Add the vanilla extract. If you need to loosen the buttercream any further add a tablespoon of milk. Colour with gel or paste colours for perfection.