Baking Bar – Simple Cupcakes

Recipe from Baking Bar using Neill’s Flour this recipe will be demonstrated at the Tesco Taste Festival, Custom House Square on 20th September.

Difficulty easy
Preparation Time 10 mins
Cooking Time 20 mins
Servings 12
  • 150 g Butter
  • 150 g Sugar
  • 3 Eggs
  • 1 tsp Vanilla Extract (or other flavour)
  • A few drops of colouring (optional)
  • 150g NEILL'S® Self Raising Flour
  • 2 tbsp Milk
Buttercream Frosting
  • 450g Icing Sugar
  • 110g Butter
  • 0.5tsp Salt
  • 3tbsp Milk
  • 2tsp Vanilla Extract (or other flavour)
  • A few drops of colouring (optional)

Main Instructions
  1. Preheat oven to 180c.
  2. In a large bowl place the butter and sugar.
  3. Cream the butter and sugar together until smooth and pale. You can see a sneaky peak at the gorgeous Leila's General Store range of spatulas which we will be using in more of our recipes very soon, so keep your eyes peeled.
  4. Beat in the eggs one at a time.
  5. Fold in the vanilla extract and any colouring if you choose to add any.
  6. Sieve the flour into the cupcake batter and add the two tbsp of milk. Fold the ingredients together, do not over stir.
  7. Place tablespoons of the cupcake batter into cupcake cases.
  8. Bake in the centre of the preheated oven for 15 mins or until the cupcakes spring back when pressed lightly.
  9. Place on a wire cooling rack to cool completely before frosting.
  10. When the cupcakes are cool we can begin by making the frosting.
  11. In a large bowl beat the butter until smooth and creamy.
  12. Now gradually add the icing sugar a little at a time. You may want to use a wooden spoon to cream this icing sugar with the butter until it starts to combine or you will end up in a cloud of icing sugar if you use the electric mixer.
  13. Now we can move back to using an electric mixer. Add the milk and any colouring you choose to use and beat on a medium / high speed for around 10 mins or until the mixture is smooth. You can add more icing sugar or more milk to change the consistency slightly if you wish.
  14. You can either spread the frosting on the cupcakes using a palette knife or use a piping bag and large nozzle. If you decide to use a piping bag a top tip is to stand the bag in a tall glass when you are filling it, giving you one less thing to worry about.
  15. When frosting we find it easier to start on the outside and work your way in for the classic swirl or for the rose start from the inside and work your way out.
Allergy Advice
This recipe may include:
  • Eggs
  • Milk
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