Don’t put them in the fridge, this will make them dry out. You can make buttercream (in many different flavours), add sprinkles, chocolate buttons or just add some plain icing.īefore you start decorating, leave the cupcakes to cool down on a wire rack.Ĭupcake Storage – How Long Do They Keep For?Ī basic cupcake, without any icing, can be stored in an airtight container and will last for 2 to 3 days. Decorating cupcakes is a great way to get the kids involved, or you could unleash some of your own artistic skills with some unique designs! This is where you can get really creative! You can create different cupcake toppings depending on the occasion, or according to how you’re feeling. Strawberry Cupcakes with Strawberry Buttercream. And their buttery, vanilla bean flavor is out of this world. Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes. They have a wonderful texture that’s straight from a bakery. And if you’re good with a piping bag, they look like a million bucks, too. Try my Mincemeat Cupcakes – perfect for Christmas time! Decorating Cupcakes These may be dairy- and gluten-free, but they taste like a million bucks. There are many options, lemon, chocolate or carrot are popular cupcake choices! If the cocktail stick is wet, put the cupcakes back in the oven for a little while longer.Ĭupcakes are a versatile recipe, you can add in other ingredients and completely change the flavour. If you are unsure, grab a cocktail stick or kebab stick, and poke it through the middle of one, if it comes out dry, the cakes are done. Take the cakes out of the oven – you will know that they are ready if they have risen up and spring back into shape when you press gently down on them. The cupcakes should only take 20 minutes to cook – resist the urge to open the oven door and check on them until the time is up, just peek through the oven door if you have a glass one! You may need to use a teaspoon or knife to help scrape all the mixture off. Use a tablespoon to half fill each case with the cupcake mixture. If you are using an electric whisk or stand mixer be careful not to over mix or the texture of the cupcakes will come out too dense. Beat everything together until the mixture is smooth.Add the eggs and flour (sift the flour in).Cream the butter, sugar and vanilla extract together in a bowl.The best way to get GREAT results are to mix the ingredients step by step
This is totally ok to do, and the results will be just fine – but not as good as they could be. There are times when I literally throw everything in a mixing bowl, combining the ingredients with an electric mixer before transferring to the cupcake cases.
Either electric hand mixer, stand mixer or wooden spoon & whisk/fork.It’s not like they take long to get eaten! Equipment Needed For Making Cupcakes I figure if I’m making them anyway I may as well make 24 instead of 12. This buttercream makes enough for a modest swirl if you want to use a piping bag.It’s a really easy list of ingredients to remember for this cupcake recipe:Īnd that’s it! How easy is that?! I quite often double up the recipe so that we make twice as many cakes. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. Beat in the remaining icing sugar then beat in the vanilla extract and milk. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Place them on a wire rack to cool completely. Step 2: In a large bowl cream together the butter and sugar until. Remove from the oven and take the cakes out of the tin after about 5 minutes. Method Step 1: Preheat the oven to 180C (gas mark 4), and line a tin with 12 cupcake cases. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger. With only five main ingredients all of which you can probably find in your. Spoon the mixture equally between the cases, about 55g/2oz each. These all-in-one cupcakes are the easiest baking recipe you can imagine. Gently stir in the milk to loosen the mixture. Mix in the vanilla extract and fold in the flour using a large metal spoon until no traces of flour are visible. Add a tablespoon of flour if the mixture curdles. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next.
In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. Line a 12-hole cupcake tin with 12 paper cases.
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