This recipe is from Val Stones for the National Deaf Children's Society Big Cake Bake! Get involved and get baking for charity.
Makes 12-18
Ingredients
For the cakes:
- 170g (6oz) soft margarine
- 170g (6oz) caster sugar
- 170g (6oz) self-raising flour
- ½ tsp baking powder
- 170g (6oz) free-range eggs (usually 3-4 medium eggs, but best to weigh them out of the shell)
- 1 tbsp whole milk
- 1 tsp vanilla extract (or another flavour if you prefer)
For the buttercream icing:
- 150g (5oz) butter
- 400g (14oz) icing sugar
- 1 tbsp whole milk
- 1 tsp vanilla extract
Method:
- Preheat the oven to 160ºC/Gas Mark 2½ and place paper cupcake cases in two 12-hole fairy cake tins.
- Weigh all the cake ingredients and put them into a bowl. Beat for two minutes.
- To make sure each cupcake is perfect, place each fairy cake tin on the scales and set to zero. Spoon 40g (1½oz) of the mixture into each cupcake case, zeroing your scales between each one.
- Bake in the oven for 18 minutes before checking that they are done. Place on a rack to cool, and while they’re cooling, you can make the buttercream icing.
- Weigh the buttercream icing ingredients, put them into a bowl and mix until creamy. Spread the icing onto the cupcakes with a knife, or pipe it on, before adding any other decorations according to taste.
