Hello everyone, I can't get over how inconsistent I am with the blog side of my website... blimey, its been months since the first post.
A few weeks ago, I made some delicious cupcakes, that went down a storm on my Instagram. So many people were obsessed with how they looked, as I decided to make them look a little rustic, and those who had a taste commented on how soft they were. So I thought I would share the recipe, and let you lovely people recreate these.
You will need:
4 free-range eggs
225g/8oz caster sugar
225g/8oz margarine
225g/8oz self-raising flour
225g/8oz icing sugar
150g/5oz of butter
2 tsp baking powder
2 tsp of vanilla extract - you can add more should you wish
For the cakes:
Preheat the oven to 180C/160C Fan/Gas 4. Place the cupcake cases into the tin ready to spoon the mixture in.
Cream together the sugar and margarine. Break the eggs into the mixture with the flour and baking powder. Add the vanilla extract once the ingredients are combined. Mix together until well combined with an electric hand mixer, you can also use a wooden spoon as well.
Use a teaspoon and spoon the mixture into the cases: this doesn’t need to be exact. Use a spatula to remove all of the mixture from the bowl. You can usually get more than 12 cupcakes out of this recipe so don't worry if you still have a lot of mixture in the bowl. At times when I have used this recipe I have got 36 cakes out of the mixture.
Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown
For the icing:
Put the icing sugar into a bowl with the butter and cream. Add the vanilla extract and mix until combined. The mixture needs to be an inbetween consistency for piping in a bag.
Pipe the icing onto the cakes once cool and add the gingernut biscuits to the top for decoration.
This is how you make these delicious cupcakes, tag me on instagram so I can see you all recreate these.
All my love
Amelia Holliday
xxxxxx
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