Happy birthday cupcakes recipe
- 2 1/2 cups plain flour
- 2 tsp baking powder
- 200g unsalted butter, at room temperature
- 1 3/4 cups caster sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup milk
- 1 batch buttercream icing
Preheat oven to 180°C. On a baking tray, set out 24 cupcake papers - or use two muffins trays.
Sift the flour and baking powder together in a bowl.
In a separate bowl, use beaters cream the butter and sugar until pale and fluffy and the sugar has dissolved.
Still beating, add one egg at a time, ensuring each is thoroughly combined before adding the next.
Add the half the flour to the butter mixture and beat on a low speed until combined. Add half the mil and continue to beat.
Add the rest of the flour and then the rest of the milk, beating each time until combined.
Spoon the mixture in the cupcake papers until they are about 3/4 full.
Bake for 18-20 minutes, or until a skewer comes out clean.
Remove to a wire rack to cool before icing.
To ice the cupcakes, place the buttercream icing in a piping bag with a fluted nozzle and gently pipe the icing onto each cupcake.
- While it is important to ensure all the ingredients are combined, don't overbeat the mixture because this will make it tough and heavy - and you'll end up with tough and heavy cupcakes!
- If you want to get the 'muffin tops' of the cupcakes in the picture, fill the cupcake papers to the top and use a muffin try to contain the mess - you'll only get about 18 cupcakes from the mixture but they will have that impressive top. These cupcakes will need longer cooking too. Test after 25 minutes.
- This recipe was created by Ella Walsh for Kidspot, New Zealand's best recipe finder.
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