On a Baking mission I decided to make Vanilla Cupcakes the following morning so I took the butter out from the fridge to be left out overnight so it would be at room temperature in the morning. So today I was up and ready to make my cupcakes. I took out the things needed and washed some of them before using as they have been sitting in the cupboard unused for a while and didn’t fancy having added dust to my cupcakes….yuk! Then I looked out the ingredients.
It has been two years ago since I last baked (a Christmas Cake) and my arms not being used to that, did ache after creaming the butter and sugar together so if my arms don’t get used to this kind of exercise I think a Kitchenaid Mixer might be on this year’s Christmas List. After baking them and letting them cool, I decided to decorate them. I didn’t have enough butter to make buttercream icing so I decided just to use a Glacé instead. I then remembered that I threw out my cake sprinkles when I tidied out my cupboard as they were out of date so I then had to go out and buy some more! I have included the recipe below if you are interested in making them.
110g butter (you could use margarine if you prefer) softened at room temperature
110g caster sugar
2 free range eggs, lightly beaten
1 tsp vanilla extract
110g self raising flour
2 tbsp milk
Preheat the oven to 180C/350F/Gas 4 and line a 12 hole muffin tin with paper cases.
Cream the butter and sugar together in a bowl until pale. Pour in the eggs a little at a time and stir in the vanilla extract.
Fold in the flour adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
Bake in the oven for 10-15 minutes, or until golden brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
They are then ready to ice and decorate as you wish. Once decorated, make a cup of tea and eat one.