CUPCAKE SALE RECIPES

Steps:

• Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.
• In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy.
• Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Mix in the vanilla extract.
• Fold in the flour using a large metal spoon until no traces of flour are visible. Gently fold in the milk to loosen the mixture.
• Spoon the mixture into the prepared tins so that they are ⅔ full. Bake the cakes for 15-20 minutes, or until golden-brown on top and springy to the touch. Set aside to cool for 5 minutes on a wire rack before removing from the tin.
• To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
• Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.
• Once the cakes are cool, spread the buttercream icing on top of the cakes. Decorate the cakes with the chocolate buttons.

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
• While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
• Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.