A late post from me tonight to share some cupcakes I made for the Children in Need bake sale at my daughter's school yesterday! Rather excitingly she is in Glasgow tonight having taken part in the children's choir in the live show. Here she is at rehearsal earlier which was shown on Reporting Scotland, she is wearing the number 36 top!
So back to my cupcakes - I have used a Mary Berry Vanilla Cupcake Recipe you can find the original here and given them a Pudsey Bear makeover with yellow buttercream and coloured chocolate bean spots!
Vanilla Cupcakes
Makes 12
Ingredients
- 175 g butter (at room temperature), cut into large pieces
- 175 g self-raising flour
- 175 g caster sugar
- 1/2 tbsp baking powder
- 1/2 tbsp vanilla extract
- 175 g butter (at room temperature), cut into lare pieces
- 1/2 tbsp vanilla extract
- 2-3 tbsp milk
- 350 g icing sugar, sifted
- Yellow gel edible colouring
- 3 large eggs
- Chocolate beans, to decorate
Method
- Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
- Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
- Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.
- Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
- Colour the icing yellow with the edible colouring. Carefully spoon this into a piping bag fitted with a star nozzle. Twist the end of the bag to seal the icing in.
- Pipe swirls of the icing on top of each cupcake. Scatter with the chocolate beans, to decorate.
More information
Recipe, Mary Berry’s Cookery Course by Mary Berry (DK)
That's all from me tonight it's been a long day!
Hugs, Shona xx
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