Half batch cupcakes - recipe

Half batch cupcakes

  • Prepare

  • Serves
    6

  • Cook

  • Skill
    Easy

4.6

Ingredients

For the buttercream

Find similar in:

Recipe , Cupcakes , Batch , Dozen , Half , Six
  1. 1

    Preheat the oven to 190°C (170°C, gas mark 5) and line a muffin tin with 6 muffin cases. Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour and salt on a low speed until it is the texture of breadcrumbs.

    For this step you'll need:

    • 115g Butter (unsalted) softened
    • 115g Unrefined golden caster sugar
    • 115g Self-raising white flour
    • 1 Salt
  2. 2

    Put the eggs in a jug and whisk by hand. Add the milk and vanilla extract and mix together.

    For this step you'll need:

    • 2 Egg(s) (free range)
    • 2 tbsp Milk (whole)
    • 1tsp Vanilla extract
  3. 3

    Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick.

  4. 4

    Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch. Leave to cool slightly and then place on a wire rack.

  5. 5

    To make the buttercream use a hand held whisk or freestanding mixer slowly whisk the icing sugar with the butter, until well mixed, add the milk  and vanilla extract then increase the speed to high and whisk until soft & fluffy.

    For this step you'll need:

    • 80g Butter (unsalted) softened
    • 25ml Milk (whole)
    • 1tsp Vanilla extract
  6. 6

    Top the cooled cupcakes with the buttercream using a palette knife. Alternatively, fill a pipe bag with a nozzle inside and pipe swirls of buttercream onto the top of the cupcakes. Sprinkle each cupcake with your chosen decorations.

    For this step you'll need:

    • Sprinkle decorations

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