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

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Cupcakes

Related Products

McKenzie's Bi-Carb Soda 500g

McKenzie's Baking Powder 125g

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