Baking with Chelsea – Crazy Cupcakes

Hi everyone, and welcome to another baking post! I made these for Mother’s Day, as we all went to my Aunties for a delicious lunch & afternoon tea. I wanted to make a contribution by bringing something, so I decided to make some vanilla cupcakes from scratch, with yummy buttercream icing. I got a new electric mixer so lately I have been really excited to use it.

And let me tell you, these didn’t go to plan at all. Just to outline, these are not my best creation, though just make sure you follow the recipe below to a T, and yours should turn out just fine.

Ingredients

Cupcakes:

• 200g butter (softened)
• 1 1/2 cups caster sugar
• 2 eggs
• 1tbs vanilla extract
• 3 cups self raising flour (sifted)
• 1 1/2 cups milk

Icing:

• 125g butter (softened)
• 1 1/2 cups icing sugar
• 1 tablespoon milk

Method – Cupcakes

1. Firstly, pre-heat oven to 180c or 160c for fan-forced.
2. Line 2x 12-cup cupcake tins with patty pans and set aside.
3. Use an electric mixer/beater to beat the butter until pale (I cube mine and pop in the microwave for a few seconds so it goes soft)

4. Add the CASTER sugar (don’t accidentally use icing sugar like I did!) and beat until mixture is creamy. There’s nothing wrong with using icing sugar, but they have turned out more like tea cakes than cupcakes!

5. With the mixer still running, add eggs one at a time, mixing well after each addition. Then add the vanilla and mix until well combined.

6. Add the sifted flour and milk alternatively, a little at a time, until well combined.

7. Now spoon the mixture into the patty cases in the cupcake trays! (I made 24 exactly)

8. Bake for 18-20 minutes, until cooked and golden brown.

 

Method – Buttercream Icing

Now it’s time for the ‘fun’ part. Get yourself a piping bag, or a good quality zip-lock bag that you can put the icing in. Putting an icing tip in it really helps as well, to get a nice shape on top. I don’t have a piping bag, so I used a zip-lock like I always have, though I went through about 5 as they kept popping open! It was the worst. And they really wouldn’t cooperate with my icing tips, so I ended up just having to cut a little hole in the bag and piping that way. Apologies, as I didn’t get any pictures for this bit as none of it really went to plan.

1. Using an electric mixer, beat butter in a bowl until pale – prepare the butter the same as above
2. Gradually add icing sugar and milk, beating until well combined
3. Now you’re ready to pop it all in a piping bag and do the fun stuff!

I added 100’s & 1000’s onto mine with chocolate sprinkles. You can basically decorate them however you want. You could even add food colouring to the icing, or cupcake itself, to make it all look super fun and rainbow!

Time to enjoy!

 

I hope you enjoyed this post! Don’t make the same mistakes I did! They still turned out ok, but definitely not how I wanted them to.

Thanks for reading! Let me know below what your favourite baked good is!

Chelsea x