If you haven’t heard of Sweet and Simple Bakes, do check it out. Maria and Rosie have started a baking blog for amateur bakers about a year ago. I’ve tried to take part in almost all their bakes, and they’ve all been amazing.
This month’s bake was no different. I tried them this afternoon and they were all gone in about 2 hours. My daughter and her friends thought they were awesome and literally couldn’t stop eating them!
(recipe from Sweet and Simple Bakes)
Supposed to make 12, but I got about 9
6 oz Self-Raising Flour
6 oz Butter, softened
6 oz Caster Sugar
3 large Eggs
2 tbsp Milk
1 1/2 tsp Baking Powder
1 tsp Vanilla Extract
For the Buttercream Icing:
5 oz Butter, softened
11 oz Icing Sugar
1 tbsp Milk
1/4 tsp Vanilla Extract
Preheat the oven to 180 deg C.
Mix together the flour, baking powder and caster sugar. Add the butter, eggs, milk and vanilla. Beat until well combined. Spoon the mixture into paper-case lined muffin pans. Bake for about 20 minutes. Leave to cool for 5 minutes and then turn out onto a wire rack to cool completely.
Meanwhile make the buttercream. Beat the butter until soft. Add the icing sugar and combine. Add the vanilla and milk and beat well until light and fluffy. You could add food coloring too if you’d like colorful cupcakes.
Spread the buttercream onto the cupcakes. Decorate as you wish. I used Gems (an Indian equivalent of M&Ms).