amywillcock.co.uk

Cupcakes

makes 12 large
276g self raising flour
200g caster sugar
225g unsalted butter or margarine
2teaspoons baking powder
4 large eggs
4 tablespoons milk

Line a muffin tin with paper cup cake cases and set aside.  Pre heat oven to 200ºC.

Tip all  of the ingredients into a bowl and mix  well until  it is combined.  (I use my kitchen aid and beat it for about 2 minutes).

Fill the cupcake cased ¾ full and level off the tops.  Bake in the oven for 20 minutes, checking half way through and turning if necessary.  They are done when they spring back when gently pressed on top.  Remove from tin and cool on a wire rack.  Ice and eat!

Buttercream icing:

155g caster sugar
3 large egg whites
375g unsalted butter, room temperature
1 teaspoon vanilla extract

Place the egg whites and sugar in a large heat-proof bowl , over a pot of simmering water, place the bowl, creating a bain maire, and whisk the sugar and egg whites until the sugar has dissolved.   When ready take the bowl off the heat and  with an electric whisk, whisk the mix until it starts to form soft peaks then add the butter  bit by bit until it is all combined.  Add the vanilla and chill until it becomes stiff but still speadable, then use to ice the cup cakes.  Feel free to add colouring if you want to.