Homemade Cupcakes and Buttercream Frosting

READY IN: 55mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift the flour and baking powder three times into a small bowl. Set aside.
  • Using an electric hand mixer beat the butter, sugar and vanilla together in a medium bowl. Beat until white and creamy. Add eggs one at a time and stir to combine. Next add flour mixture. Mix until combined but do not over mix.
  • Now line a cupcake tin or muffin tin with paper cups (recipe makes 24 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don’t over fill.
  • Bake at 180C degrees for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
  • Remove the cupcakes from the oven and let cool before decorating. When the cupcakes are cool, fill a pastry bag (piping bag) with the buttercream frosting and pipe onto the cake. (Use star nozzle). I’ve done in the photo above.
  • Serve and enjoy.
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