Start by putting your butter and sugar in a mixer and cream together on high until well combined, light and fluffy.
Stop and scrape the bowl down. Now add in all the rest of your ingredients, flour, eggs and vanilla.
Mix on high until combined. All done! See, I told you it was easy!
Put your cases in the muffin tray.
Using a 56mm Ice cream scoop, add a full scoop of batter into each cupcake case.
Now cook on 160 fan for 20 minutes. Then turn your tray around and cook for a further 2-3 minutes or until cooked.
You’ll know when the cupcakes are cooked as they will feel dry, springy and golden brown.
Leave to cool in the tray for 10 minutes then take out to fully cool before decorating.
To decorate, start by making the buttercream. Soften the butter in the microwave and then mix on high for 3-4 minutes until pale and fluffy. Add in the icing sugar and vanilla and mix on high again for 3-4 minutes. Add in 1-2 tsp of boiling water to soften the consistency.
Put a Finch Bakery 1E nozzle (or any nozzle of your choosing) in a piping bag and pipe swirls on top. Finish off with pretty sprinkles. I used these pastel sprinkles from Halo Sprinkles
6 Responses
I am making my ow cupcakes next week for my wedding and seeing that you add boiling water to your buttercream is going to be a game changer! I struggle to get right of the holes in the icinf so hopefully this is the answer!
Boiling water is definitely easier! It makes it light and fluffy. Good luck with your wedding xx
Hi danni have you got a recipe for banana bread please
Lovely to see your going from strength to strength xx
I’ve actually just added one now. Enjoy x
How do you get the buttercream so lovely and white? Xx
Hey. I add a tiny drop of purple food colouring. Just enough so it takes out any yellow tones of the buttercream.