My little sideline cake making enterprise has been neglected somewhat recently, mainly because I have been so busy with many other creative outlets in my life. But when someone at work asked if I could bake some new baby cupcakes for a heavily-pregnant colleague of theirs – I jumped at the chance. (Any excuse to use my new kitchen aid!) With the sex of the baby unknown, I opted for an assortment of girl and boy themed cakes, swirled with vanilla buttercream, delicately sprinkled with edible glitter and crowned with some adorable blue and pink toppers. Now I wish I could take the credit for these sweet feet and teddy bear toppers but with time pressing, I had to call upon my local market who had an abundance of different cake toppers to choose from.
To make the cakes I used the following simple recipe which will give you about 12 individual cupcakes with just enough left to lick the bowl with!
6oz caster sugar, 6oz butter (whizz) 3 eggs, 8oz self-raising flour, capful of vanilla extract (whizz). Divide equally into your cupcake cases and place in a pre-heated over at 180 degrees C for 15-20 minutes.
Making the buttercream couldn’t be easier. Simply whisk together 8oz softened butter with 16oz icing sugar, adding a splash of milk if necessary to loosen the mixture. At this stage you could also add a dribble of food colouring to your buttercream if you wanted to make your creations beautifully colourful. Piping the perfect swirl is a fine art that requires practice, patience and a steady hand but once you’ve got the knack, there will be no stopping you! If you refer to my post here, I talk in details about all the apparatus and techniques I use to make my simple cupcakes which will hopefully help you if you are getting your bake on this weekend!
Happy (food) Friday – I hope you all have super weekends.