Mother’s Day Cupcakes
Bake these easy cupcakes with your kids this Mother’s Day. Decorate them with buttercream and toppings/fillings of your choice.
Makes twelve cupcakes
INGREDIENTS
• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising
• 1tsp baking powder
• 1tbsp cocoa powder (optional)
• 2tbsp milk
For the buttercream
• 150g softened butter
• 300g icing sugar
• 1tsp vanilla extract
• 3tbsp milk
• Gel colour paste (optional)
For the filling (optional)
• Biscoff or Nutella spread
• Raspberry jam
• Lemon curd
• Decorations: sprinkles, chocolate curls, glacé cherries,
METHOD
Step 1 – Heat oven to 180C/160C fan/gas 4 and fill a twelve cupcake tray with cases.
Step 2 – Using an electric whisk in a large bowl cream the softened butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time, with the self-raising flour, baking powder and cocoa (if using) scraping down the sides of the bowl after each addition. Then finally add the milk and beat well to combine.
Step 3 – Divide the mixture between the twelve cupcake cases and bake for 15mins until golden brown and a skewer inserted into the middle comes out clean. Cool on a wire rack.
Step 4 – To make the buttercream whisk the softened butter until super soft then add the icing sugar and vanilla extract followed by the milk. (tip: whisk the icing sugar in slowly to avoid an icing sugar cloud!)
Step 5 – (Optional) At this stage you can colour the buttercream, gradually add a little at a time until you reach your desired colour.
Step 6 – (Optional) If you want to add filling, cut a small core of sponge from the cupcake and add a teaspoon of your favourite filling.
Step 7 – Finally spoon or pipe the buttercream onto the cooled cupcakes and decorate with toppings of your choice.
