I recently made these cupcakes for my friends and teachers at school, and everything was consumed within minutes! I am going to show you this simple and quick recipe which are great for the festive season!
In total, 5~6 cupcakes are going to be made, depending on the amount put into the cases.
You will need For Cupcake Batter:
- 50g of Unsalted Butter
- 50g of Flour
- 50g of Sugar
- 1 Tbsp of Baking Powder
- 1.5 Tsp of Vanilla Extract
- 1 Egg
- Tbsp of milk (if needed)
- Cupcake Cases
- Before starting the bake, leave the unsalted butter and egg so it can become room temperature.
- Preheat the oven at 180 degree Celsius.
- Once the butter is at room temperature, add all the ingredients, besides the milk, and mix it altogether. This can be done with wooden spoon or electric whisk.
- If the batter seems stiff, throw in a dash of milk and mix again.
- Lay out the cupcake cases and the molds, and scoop 1.5~2 tablespoonful of the batter into the cases.
- Put the cupcakes in the oven for 15 minutes. (This depends on your oven, so monitor the cupcakes after 10 minutes)
- To check if the cupcakes are cook, use a toothpick and poke all the way through the cake, making sure no batter is clinging onto the stick.
- Once it is cook, leave for 20 minutes before decorating.
- 50g of Unsalted Butter
- 100g of Icing Sugar
- 1 Tbsp of Vanilla Extract
- Rainbow Flakes
- The unsalted butter must be left at room temperature or else it would not mix with the icing sugar. The ratio for the buttercream icing is 1:2.
- Cut the butter into chucks and add in the icing sugar and vanilla extract.
- Mix altogether until a creamy consistency is made.
- You can either mix in editable rainbow flakes into the icing or sprinkle it on top.
- Half a tablespoon of icing should cover the whole cupcakes.
Now the cupcakes are done and ready to serve. Hope you enjoy this quick and easy treat!
See you soon ♥