Its National cupcake week so why not join in and create your own rippled butter cream? This recipe is easy to make as long as you follow it exactly. Especially the sieved flour!
Below are a few pictures of different events we have hosted in the last few months. We have made 1000’s of these in the last year and a massive hit with each company asking us to brand them for their event.
Vanilla cup cakes
- 125g unsalted butter, at room temperature
- 115g caster sugar
- 2 large eggs, at room temperature
- half tsp vanilla extract
- 120g self-raising flour ( sieved, this is very important, just trust me ).
- 175g Unsalted Butter
- 400g Icing Sugar
- 2 Tblsp Whipping cream
Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cupcake tin with paper cases. In the food processor or a tabletop mixer, beat the butter, sugar, eggs and vanilla until smooth.
Turn off the motor and fold in the sieved flour stopping as soon as it has come together. Divide the mixture between the paper cases. Bake for 15-20 minutes until golden and springy to the touch.
Cool on a wire rack.
Meanwhile make the icing by whisking or blending the butter and icing sugar until pale in colour, if too thick add a little cream to soften.
To make the rippled stripes in the icing simply take your plastic piping bag with nozzle inside, brush some vertical strokes inside with desired colour using a pastry brush. Scoop in your icing and pipe til your little heart is content!
Decorate with the Butter Icing & Enjoy!