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Judge cupcakes

These vibrant judge cupcakes by Tony O'Reily, Judge Chef are the perfect way to fall in love with cupcakes all over again.

Brought to you by Tony O'Reilly for Judge Cookware

There's nothing more satisfying than a good old classic cupcake! Especially when they're decorated as beautifully as these.

Sometimes it's great to go back to basics. These vibrant judge cupcakes by Tony O'Reily, Judge Chef are the perfect way to fall in love with cupcakes all over again.

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Servings

Ingredients

200g (7oz) butter, at room temperature
200g (7oz) golden caster sugar
4 medium free-range eggs, beaten together
200g (7oz) self-raising flour
1 level tsp baking powder

For the frosting

300g (10½oz) butter, room temperature
½ tsp vanilla extract
2-3 tbsp milk, cream or yoghurt
600g (21¼oz) icing sugar

For the decorations

orange colouring with orange essence and gold sprinkles
lemon colouring, Sicilian lemon essence with popping candy sprinkles
red colouring, salted caramel essence and hearts and stars sprinkles

Instructions

Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole tin tray with paper cupcake cases. Have 2 dessert spoons for portioning ready too.

Cream the butter and sugar together until light and fluffy. Add the eggs and mix in well. Sift the flour and baking powder twice and add to the wet ingredients. Using two spoons, divide the mixture evenly between the paper cases.

Place in the oven and bake for 20-25 minutes, or until the cakes are well risen, firm on top and a nice light brown colour. Once cooked, remove from the oven and transfer to a wire rack to cool.

Meanwhile, make the frosting. Place the butter, two tablespoons of the milk, cream or yoghurt and half the icing sugar in a large bowl and beat until smooth and creamy. Add the remaining icing sugar. If the mixture is too dry add a little more milk, cream or yoghurt. If the icing is too wet to pipe, add some more icing sugar.

Once the cupcakes are cold, divide the cream mixture into three, colour and flavour accordingly and decorate.