Another experiment which went a bit sideways thanks to a lack of colouring (again! just like the red velvet cake fiasco) and one of the hottest days of the year here in the UK!
Ingredients and method (makes 12 cupcakes)
- 150 g butter/margarine
- 150 g caster sugar
- 3 eggs
- 150 g self-raising flour
- 3 level teaspoons baking powder
- 1 tsp vanilla essence (or more if you want a stronger flavour)
Mix all the ingredients together until you get a smooth mixture. Spoon into 12 cupcake cases and bake at 180 degrees C for 20-25 minutes until golden brown or until you insert a knife into the centre of a cake and it comes out clean.
Make your buttercream. I made far too much and have the extra in the fridge awaiting my next project! I think you should have enough with 100 g of butter/margarine and 200 g icing sugar. Once you’ve blended them together add a tablespoon of milk to make the buttercream easier to pipe.
You can add flavouring if you like. I didn’t, but split my mixture in two and added pink gel colouring to one half, and purple gel colouring to the other.
Then I used a teaspoon and a palette knife to put a small mound of buttercream on the cupcakes so that the final piping decoration would be raised at the centre.
I used a small star tip piping nozzle and put a scoop of both colours into the piping bag to get the colours to mix as I piped.
If you’d like to see a true pro-baker demonstrate the effect I was going for, please visit this YouTube video by Cakes by Lynz. 🙂