I made these with my mum for children in need day. We turned it into a raffle as well by putting a chocolate piece hidden in the middle of one of the cakes (after baking and cooling, but before the icing). The person that got this cake won a chocolate bar.
Ingredients for cake mixture
- 110g/4oz butter softened at room temperature
- 110g/4oz caster sugar
- 1 tsp vanilla extract
- 110g/4oz self-raising flour
- 1-2 tbsp milk
- For the butter cream icing
- 280g/10oz icing sugar
- 1-2 tbsp milk
- a few drops food colouring
makes 12
Preparation method
Preheat the oven to 180C/350F/Gas 4 and line 12-muffin paper cases.
Cream the butter and sugar together in a bowl until pale.
Beat in the eggs a little at a time and stir in the vanilla extract.
Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack
THE ICING
For the butter cream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
Add the food colouring and mix until well combined. we divided the butter cream in 4 portions and added a different colour to each for a varied colourful mixture of cakes.
Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.
Excellent recipies Little Jupiter and I think you're very pretty too. Please would you consider making some cinnamon cookies so I am prepared when Santa comes down my chimmney??
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