VANILLA CUPCAKES RECIPE - BBC GOOD FOOD
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine – great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
Nutrition Facts : Calories 287 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.44 milligram of sodium
RED VELVET CUPCAKES RECIPE - BBC GOOD FOOD
Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they're perfect for elevenses served with a cuppa
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield Serves 12
Number Of Ingredients 14
Steps:
- Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
- Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix – the colour may vary depending on what brand you use.
- Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
- While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
- Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.
Nutrition Facts : Calories 339 calories, FatContent 17 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.59 milligram of sodium
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