Serves
12
Prep
20
mins
Cooking
20
mins
Cupcakes
Directions
Step 1
Preheat oven to 180C. Line a 12 x 1/3 cup capacity muffin tin with cupcake patties.
Step 2
Using an electric mixer on medium setting, mix all cupcake ingredients except the milk. Gradually add the milk and mix just until smooth.
Step 3
Divide the mixture across the 12 cupcake patties. A generous tablespoon should be sufficient. The mixture should triple in size once baked.
Step 4
Bake for 15-20 minutes or until cake skewer inserted into the centre comes out clean. Allow to cool.
Step 5
TO MAKE BUTTER CREAM ICING:rnBeat butter and icing sugar using an electric mixer. Beat in vanilla essence and milk until smooth, adding extra milk or icing sugar if necessary. Use a piping bag to decorate swirls onto cooled cupcakes or use a spatula to slather generously over each cupcake.
Tips
- Lemon Cupcakes: Add 2 tsps of finely ground lemon rind at step 2.
- Chocolate Cupcakes: Add 2 tbs of cocoa at step 2.
- Chocolate Icing: Melt 90g of dark chocolate and 30g unsalted butter in a bowl sitting over a pot of gently simmering water. Stir until melted, then add 1 cup icing sugar and 2 tbs of hot water. Mix well.
Ingredients
- CUPCAKE INGREDIENTS:
- 125g unsalted butter, softened
- 125g caster sugar
- 125g plain flour
- 1/2 tsp McKenzie's Bi-Carb Soda
- 1 tsp McKenzie's Baking Powder
- 2 eggs
- 2 tsps vanilla essence
- 2 tbs full cream milk
- ICING INGREDIENTS:
- 250g unsalted butter, softened
- 250g icing sugar
- 1 tsp vanilla essence
- 2 tsps full cream milk