Classic cupcakes with butter cream with Helen Jessup

Classic cupcakes with butter cream

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Desserts

Can be made with these products:

Watch the video recipe

Ingredients

Cupcakes are easy to make, but can look really impressive with a big swirl of icing and a few edible decorations. I love making them for birthdays and special occasions as they can be tailored to suit whoever you’re making them for. I like to make a vanilla sponge and then really go to town with the icing and sprinkles.

Cupcakes

  • 225g Butter, softened
  • 225g Caster Sugar
  • 4 Eggs
  • Vanilla extract
  • 225g Self Raising flour, sifted

Buttercream

  • 250g butter, softened
  • 500g icing sugar, sifted
  • 4-5tbsp water (room temp)

  1. Place the butter & sugar into the mixer bowl
  2. Attach the K beater & set the machine running slowly
  3. Beat the butter & sugar together until pale & creamy
  4. Beat in the eggs one at a time with the vanilla 
  5. Fold in the self-raising flour
  6. Spoon into cupcake cases & bake in a preheated 180C oven for approx. 18 minutes
  7. Allow to cool on a wire rack before decorating

To make the butter cream: 

  1. Add the butter and half the icing sugar to the mixer bowl
  2. Attach the k beater
  3. Set the machine running very slowly and beat the butter & icing sugar together
  4. Add the remaining icing sugar to the bowl along with 2 tbsp water
  5. Beat until smooth and creamy, adding more water to get the desired consistency for piping

Top with buttercream & sprinkles

Post a review

Star Ratings

Recipe Contributors

Caroline Taylor Profile

Caroline Taylor 
of All That Im Eating

Helen Jessup  
of The Crazy Kitchen

Holly Bell of  
Recipes from a Normal Mum