Recipes
Cupcakes
Kitchen Tea Cup Cakes
Ingredients6 eggs375 g (450 ml) Huletts Castor Sugar 420 g (750 ml) cake flour 25 ml baking powder 375 ml milk 150 g butter 10 ml vanilla essence Butter Icing: 1 kg Huletts Icing Sugar 500 g butter 20 ml vanilla essence red, blue, yellow and green food colouring |
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Method
- Preheat oven to 180ºC.
- Beat eggs and castor sugar together until thick and creamy.
- Sift the flour and baking powder together and fold into egg and sugar mixture.
- Heat milk and butter, but do not boil. Add essence and stir into batter.
- Spoon into paper cups and bake for 15-20 minutes until done. Cool and decorate.
To make the icing:
- Beat the icing sugar, butter and vanilla essence together until light and fluffy. Be careful when adding food colouring. Add drop by drop to get the desired colour as the colour could be very intense when too much is added.
To make decorations:
- Use royal icing and edible paint to shape the little decorations as seen on the pictures. (Royal icing and edible paint is available at specialist baking shops.)
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