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Buttercream Cupcakes

A classic recipe for light, spongey cupcakes and rich buttercream icing.

Method:

  1. Pre-heat the oven to 180C. Line a cupcake tin with cupcake cases.
  2. Crack your eggs into a bowl and weigh them. Whatever the weight of the eggs, measure out the same of caster sugar, self-raising flour and margarine.
  3. Beat the margarine and sugar together with a wooden spoon in a large bowl. Add a little bit of egg in at a time, alternating with self-raising flour, until all of the ingredients have been used up.
  4. Using an ice-cream scoop, scoop up the batter and deposit into the cases, leaving a 1cm gap to allow the mixture to rise.
  5. Smooth over the surface of the batter. Bake in the oven for 20 minutes.
  6. Meanwhile, make your buttercream. Sift the icing sugar and combine with the margarine. Add in any food colouring if using at this point. Loosen up the buttercream with a splash of milk if needed.
  7. Check that the cupcakes are cooked by inserting a skewer into the centre. The skewer should come out clean.
  8. Cool the cupcakes on a cooling rack until fully cooled.
  9. Transfer your buttercream into your piping bag and select your nozzle and style of icing. Ice your cupcakes carefully and decorate with optional extras.

 

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Cheng Peng
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Buttercream Cupcakes

A classic recipe for light, spongey cupcakes and rich buttercream icing.

PREP 45 MINS
12 SERVES

Ingredients

  • For the Cupcakes:
  • Eggs – 4
  • Margarine – 200g
  • Caster Sugar – 200g
  • Self-Raising Flour – 200g
  • For the Buttercream:
  • Icing Sugar – 500g
  • Margarine – 250g
  • Food Colouring (optional)
  • MilkDecorations (optional)