Tuesday, 14 July 2009

Mini Cupcakes

Cupcakes are back in fashion so this recipe is a must for both kids as well as adults. Let your imagination run wild with the decorations - mini pic and mix always goes down well.


  • 200g butter, softened
  • 200g caster sugar
  • 1 dstsp vanilla extract
  • 4 eggs
  • 200g self-raising flour
Pre-heat the oven for 190C/375F. Cream the butter, sugar and vanilla in a large bowl for 2-3 minutes, until light and creamy. Add the eggs and flour and beat to combine, but do not over mix. Spoon or pipe the cake batter into cake cases, filling the cases 1/2 full. Bake in the centre of the oven for 8-12 minutes, or until the cakes are golden brown and springy to the touch. Allow to cool on a wire rack before decorating.


  • Icing sugar
  • orange or lemon juice
  • Food colouring
Put approximately 3 tablespoons of icing sugar in a bowl with 3 teaspoons of juice or water. Mix well to combine and form a thick paste. Add icing sugar and liquid until the desired texture is reached. For coloured icing, add a few drops of food colouring. Spoon the icing onto the cakes and allow to set. Decorate the cakes while the icing is soft, so the decorations will stick.

Instead or icing you could also use butter cream

Butter cream
  • 150g butter, room temperature
  • 250g icing sugar
  • 1 tsp vanilla extract
Cream the ingredients together in a large bowl with a wooden spoon, until light and fluffy. For chocolate butter cream, add 2 tablespoons of cocoa powder. Pipe or spread the butter cream onto the cooled cakes.

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