Sport relief cupcakes that deliver that ‘I must have another one’ quality

Screen shot 2012-03-19 at 14.20.13

Get your apron and bake these ‘so-easy’ to make cupcakes that deliver that ‘I must have another and another one’ quality.  The recipe is for just twelve, but double or treble it – if you are baking them for a party or a good cause like Sport Relief.  My twelve year old daughter had just as much fun making them as she did eating them!

 

You’ll need:

 

Paper Cupcake/Muffin Cases

12 Holed Cupcake/Muffin Baking Tin

2 Large Mixing Bowls

Baking Scales

Whisk (electric whisk works best)

Cake Spatula

Cooling Rack

Piping Bag

 

Ingredients for the cupcakes:

125g Unsalted Butter

75ml Buttermilk

175g Caster Sugar

3 Free-range Medium Eggs

125g Self-Raising Flour

50g Plain Flour

 

Prep for the cupcakes: 

Preheat the oven to 190C or Gas mark 5.

To remove any dishwasher or cupboard odours, give the cupcake tin and the mixing bowls a quick rinse in hot water – no soap.

Sieve the flour (both the plain and the self-raising) into one of the mixing bowls.

Break the 3 eggs into a small bowl or cup.  Take a quick look for any bits of unwanted egg shell.


Method:

Make the cupcake mixture by adding all the unsalted butter and the caster sugar into a mixing bowl.

Whisk until pale and creamy!

Now add the buttermilk, the 3 eggs and all the sieved flour.

Whisk until fluffy!

This is not an exact science, but if you aim is to fill the cupcake cases until two thirds full – the mixture will make 12 cupcakes.

Now put the 12 filled cases into 12 holed cupcake baking tin.

 

Baking:

Put cupcakes and baking tin in the pre-heated oven on the middle shelf and bake for around 20mins – or until golden brown. As not to overcook – check from 15mins!

Remove from the oven and let the cupcakes cool for around 10mins.

Now place them on a metal cooling rack and leave until cold.

 

As the cupcakes are cooling make the butter cream icing:

 

Ingredients for Icing:

100g Unsalted Butter

220g Icing Sugar

Food Colouring

1 tsp vanilla Essence

To make the cupcake butter cream icing, add all the unsalted butter and the caster sugar into a mixing bowl. Now whisk until pale creamy and fluffy.

At this stage there is an option to add colour to the butter cream icing with food colouring.  Always check the label if you have special dietary requirements – as some colours may not be suitable.

 

Decide how many colours you would like, separate the butter cream icing into the amount of colours you require. Add tiny drop of the required food colour and whisk until the colour is even.

 

Suggested decorations:

Glace Cherries

Hundred & Thousands

Glitter

Chocolate Chips

Or anything that takes you fancy on the baking shelves

Decorating the cupcakes: 

Spoon the butter cream icing into a piping bag, and then slowly pipe onto the top of the cupcakes.

Finish with any of the many cake decorations found on the baking shelves. Always check the labels if you have special dietary requirements – as some decorations may not be suitable.

Want to decorate:

ASDA Hundreds & Thousands

Try the app now:

Not forgetting:

Dr. Oetker Hundreds & Thousands

Dr Oetker is one of the leading food cupboard brands on the supermarket’s shelves. Buy only if the size and price fits.

Comments

8 thoughts on “Sport relief cupcakes that deliver that ‘I must have another one’ quality

  1. I like the helpful info you supply in your articles. I will bookmark your weblog and take a look at again right here regularly. I am relatively sure I will be told lots of new stuff right here! Good luck for the following!

  2. Hi my loved one! I wish to say that this post is amazing, nice written and come with almost all vital infos. I’d like to peer more posts like this .

  3. Pretty great post. I just stumbled upon your blog and wanted to mention that I have really enjoyed browsing your weblog posts. In any case I will be subscribing for your rss feed and I’m hoping you write once more very soon!

  4. Hostess Creamy Filling 2 teaspoons very hot wnatrroueded 1/4 teaspoon salt2 cups marshmallow creme (1 7-ounce jar)1/2 cup shortening1/3 cup powdered sugar1/2 teaspoon vanilla1. Combine the salt with the hot water in a small bowl and stir untilsalt is dissolved. Let this mixture cool.2. Combine the marshmallow creme, shortening, powdered sugar, andvanilla in a medium bowl and mix well with an electric mixer on highspeed until fluffy.3. Add the salt solution to the filling mixture and combine.Makes 1 1/2 cupsWhipped Cream Filling1 cup heavy cream1/4 cup confectioners’ sugar1/2 teaspoon vanilla extractBeat cream until it begins to thick; add sugar gradually. Add flavoring; continue to beat until cream holds its shape when the beater is raised.

  5. This is very interesting, You’re a very skilled blogger. I’ve joined your feed and sit up for searching for extra of your wonderful post. Additionally, I’ve shared your website in my social networks

  6. Hello! Someone in my Myspace group shared this site with us so I came to check it out. I’m definitely enjoying the information. I’m book-marking and will be tweeting this to my followers! Wonderful blog and superb design and style.

  7. This awesome blog is definitely entertaining additionally amusing. I have discovered a bunch of handy advices out of this source. I’d love to visit it again soon. Cheers!

    PoIuYt