AUTOPLAY
Vanilla Cupcakes
13 steps
What you’ll need
1
Cupcake Tin
Buy
150g
Stork Margarine
3
Eggs
12
Cupcake Cases
150g
Caster Sugar
6-8
Strawberries
50g
Green Fondant Icing
175g
Self Raising Flour
5ml
Vanilla Essence
400g
Betty Crocker Buttercream
Preheat your oven to Gas Mark 4 180 degrees
1. Preheat your oven to Gas Mark 4 180 degrees
1
Weigh out your ingredients and sieve the flour
2. Weigh out your ingredients and sieve the flour
2
Tip - If you don’t have self raising flour use plain flour and add a tsp of baking powder
3. Tip - If you don’t have self raising flour use plain flour and add a tsp of baking powder
3
Put 12 cupcake cases into a cupcake tin.
4. Put 12 cupcake cases into a cupcake tin.
4
Mix the margarine and sugar together until fluffy
5. Mix the margarine and sugar together until fluffy
5
Beat the eggs until fluffy to trap in air into the cupcakes.
6. Beat the eggs until fluffy to trap in air into the cupcakes.
6
Add the egg to the sugar and margarine, mix well & fold in the flour. Add a cap of vanilla essence
7. Add the egg to the sugar and margarine, mix well & fold in the flour. Add a cap of vanilla essence
7
Once mixed spoon equal amounts of the mixture neatly into cupcake cases.
8. Once mixed spoon equal amounts of the mixture neatly into cupcake cases.
8
Bake in the oven for 15 mins and then take out of the oven.
9. Bake in the oven for 15 mins and then take out of the oven.
9
Place on a cooling rack to cool down.
10. Place on a cooling rack to cool down.
10
Once cool top with buttercream using a palette knife.
11. Once cool top with buttercream using a palette knife.
11
Put some buttercream into a piping bag with a 1M Wilton nozzle and pipe a rose onto the cake.
12. Put some buttercream into a piping bag with a 1M Wilton nozzle and pipe a rose onto the cake.
12
Decorate with some edible leaves and serve with strawberries.
13. Decorate with some edible leaves and serve with strawberries.
13