Ingredients
100g very soft unsalted butter (1 stick of butter = 110g)
110g self raising flour (1 cup)
2 tbsp cornflour
100g caster sugar (just over 1/2 cup)
1tsp baking powder
1-2 tbsp of milk
2 large free-range eggs
1 tsp of vanilla extract
Chocolate buttercream
125g very soft unsalted butter (slightly more than 1 and a 1/2 sticks)
250g icing sugar (approx. 2 cups)
2 tbsp cocoa
To decorate
Chocolate mini-eggs
Method
Preheat oven to 150°C Fan (160°C conventional oven).
Line a 12-hole muffin tin with cake papers.
Make sure the butter is very soft (otherwise zap it for 10 seconds at a time in the microwave).
Sift the flour, cornflour, and baking powder into a large mixing.
Add the softened butter, vanilla and eggs and beat the mixture with an electric hand whisk until light and fluffy.
Do not overbeat the mixture – a minute should do it. Scrape round the bowl with a plastic spatula. If the mixture is too thick (it should have a soft, dropping consistency) slacken with 1-2 tbsp of milk.
Fill paper cases half full. Bake in the centre of the oven for 15 minutes. Test for doneness with a cocktail stick – if it doesn’t come out clean bake for a further 5 minutes.
Cool in tins for 5 mins. Remove to a wire rack and leave until completely cool before icing.
Buttercream
Sift 1/3 of the icing sugar into a mixing bowl with the softened butter. Beat on low speed for half a minute before adding another third of the sugar. Slacken with 1/2-1 tbsp of milk (if it needs it) before adding the remaining third.
Pipe or spread the buttercream over the top of the cakes and decorate with chocolate eggs.
Tips for success
The slightly higher ratio of flour to butter, sugar and eggs makes a really light cupcake. The addition of cornflour also helps.
Bake your cupcakes in a cooler oven. Often recipes stipulate for 190-200°C – this is too hot and incinerates your cakes.
Confidence is key in cake-baking. Once you have found a good recipe make it quickly and with confidence.
Give piping a go! It really is easier than it looks and will give your cupcakes a professional finish. A piping bag and nozzles can be bought on the high street.
100g very soft unsalted butter (1 stick of butter = 110g)
110g self raising flour (1 cup)
2 tbsp cornflour
100g caster sugar (just over 1/2 cup)
1tsp baking powder
1-2 tbsp of milk
2 large free-range eggs
1 tsp of vanilla extract
Chocolate buttercream
125g very soft unsalted butter (slightly more than 1 and a 1/2 sticks)
250g icing sugar (approx. 2 cups)
2 tbsp cocoa
To decorate
Chocolate mini-eggs
Method
Preheat oven to 150°C Fan (160°C conventional oven).
Line a 12-hole muffin tin with cake papers.
Make sure the butter is very soft (otherwise zap it for 10 seconds at a time in the microwave).
Sift the flour, cornflour, and baking powder into a large mixing.
Add the softened butter, vanilla and eggs and beat the mixture with an electric hand whisk until light and fluffy.
Do not overbeat the mixture – a minute should do it. Scrape round the bowl with a plastic spatula. If the mixture is too thick (it should have a soft, dropping consistency) slacken with 1-2 tbsp of milk.
Fill paper cases half full. Bake in the centre of the oven for 15 minutes. Test for doneness with a cocktail stick – if it doesn’t come out clean bake for a further 5 minutes.
Cool in tins for 5 mins. Remove to a wire rack and leave until completely cool before icing.
Buttercream
Sift 1/3 of the icing sugar into a mixing bowl with the softened butter. Beat on low speed for half a minute before adding another third of the sugar. Slacken with 1/2-1 tbsp of milk (if it needs it) before adding the remaining third.
Pipe or spread the buttercream over the top of the cakes and decorate with chocolate eggs.
Tips for success
The slightly higher ratio of flour to butter, sugar and eggs makes a really light cupcake. The addition of cornflour also helps.
Bake your cupcakes in a cooler oven. Often recipes stipulate for 190-200°C – this is too hot and incinerates your cakes.
Confidence is key in cake-baking. Once you have found a good recipe make it quickly and with confidence.
Give piping a go! It really is easier than it looks and will give your cupcakes a professional finish. A piping bag and nozzles can be bought on the high street.
