Simple Cupcakes - Step by step

Method

Preheat oven to 180 degrees. Line a 12 hole muffin tin with cupcake cases.

1. Sift the flour and baking powder together and set aside.
2. Cream the butter and sugar until light and fluffy, then throw in the vanilla. Add the eggs one at a time, beating well after each addition.
3. Add the flour, mixing until just combined then add the milk being careful not to over-mix.
4. Spoon the mixture into the cupcake cases and bake for 18 minutes or until a cocktail stick inserted into the centre comes out clean.
5. Place on wire racks to cool completely.

 

Buttercream:

1. Cream the butter, then gradually add the sugar until smooth and creamy.
2. Mix in the vanilla extract.
3. Colour with food colouring paste of your choice or leave buttercream white.

 

To pipe:

1. Fit a Wilton 1M nozzle into a disposable piping bag.
2. Fill the piping bag with buttercream using a palette knife.
3. Squeeze the buttercream down the piping bag to ensure there are no air bubbles.
4. Twist the top of the piping bag to stop buttercream spilling out.
5. Holding the bottom of the piping bag with one hand and gently squeezing from the top, begin to pipe on the cupcakes applying even pressure.
6. Start from the outside and follow the circular shape of the cupcake liner, move the bag into a spiral until you reach the centre.
7. Gently pull the piping bag away from the centre of the cupcake with a flick.
8. Decorate with sprinkles or decorations of your choice.