It is always a good time for cupcakes! Here is one of the fun-filled recipes to get all the family involved, I hope you like it and give it a try.
This is a basic recipe to which any flavourings or colours can be added, such as chocolate, lemon or orange.
Ingredients for the cupcakes
200g plain flour
200g caster sugar
8g baking powder
160g butter, softened
4 eggs, lightly beaten
Mix all the ingredients, except the eggs, making a crumble consistency. Add the eggs slowly and continue mixing until the texture is light and fluffy and no lumps remain.
Fill the cupcake cases to 2/3 and bake to 160˚C for 20 minutes or until golden colour. Remove from the oven and brush with sugar syrup.
Ingredients for the sugar syrup
1 tsp vanilla essence.
In a small saucepan, add the sugar, water and vanilla essence and bring to the boil until the sugar has dissolved. The syrup is ready to use.
I prefer an Italian meringue buttercream to any other, it is more hassle to make, I know but it is so much silkier and lighter as well as less sweet than butter icing.
Ingredients for the buttercream
350g granulated sugar
500ml egg whites (approximately 15 egg whites)
pinch cream of tartar
600g unsalted butter (room temperature)
Bring to the boil and cook until the temperature reaches 118˚C.
In the meantime, place the egg whites and a pinch of cream of tartar in a mixing bowl and whisk until foamy.
When the egg whites are foamy and firm add 150g caster sugar and continue whisking for a few minutes to allow the sugar to incorporate. At this point, check that the syrup has reached the correct temperature, then add to the whites in a slow but steady stream. Continue whisking for about 20 minutes or until the meringue has completely cooled down.
While the meringue is mixing cream the butter until it is light and fluffy. Then add to the meringue a spoon at a time, making sure the butter has incorporated before adding more.
Beat at medium speed for about 5 minutes, the mixture will go down as the air is released. Clean the sides of the mixing bowl with a spatula every now and again.
To colour the buttercream use gel food colouring for better results, the buttercream keeps up to 2 weeks refrigerated in an airtight container. So, don’t worry if there is any leftover.
For my cupcakes, I have used a rose piping nozzle Wilton 2d and different tones of violet.
The cupcakes should be completely cooled and the buttercream at room temperature before piping.