This recipe is so easy-peasy that I can remember it without having it written down, but I thought I would share it with you all! The buns themselves are literally just 4oz of each main ingredient (I mean, how easy is that to remember!?)
This recipe makes 12 cupcakes.
Cupcake ingredients :
- 4oz butter (softened)
- 4oz caster sugar
- 4 oz self-raising flour
- 2 eggs (lightly beaten)
- 1tsp vanilla extract
- 1-2 tbsp milk
Buttercream icing ingredients :
- 5oz butter (softened)
- 10oz icing sugar
- 1-2 tbsp milk
- a few drops of rose flavour (you can use rose water)
You will also need bun cases. You can use any you like but I chose these polka-dot ones because they were pretty.
You will also need :
- mixing bowls
- spatula / wooden spoon to mix ingredients
First line a 12 hole muffin tin with your chosen bun cases and preheat your oven to 180C (350F / Gas mark 4).
You then have to cream the butter and sugar together until they turn pale. Next, beat in the eggs (just adding a little at a time) and stir in the vanilla extract.
Then, fold in the flour and add a little drop of milk to ensure the mixture is of dropping consistency (it should be all combined and just drop slowly off the spoon when you lift it).
Spoon the mixture into your bun cases. Only fill them half way to ensure they don't overflow when they begin to rise.
You should bake your cupcakes in the oven for 10-15 minutes or until golden. You could always do the old stick-a-skewer-in-it test (if it comes out clean they are ready).
Once you take them out of the oven, leave the cupcakes to cool in the tray for around 10 minutes then remove them and pop them on a wire rack to cool completely.
To make the icing you beat the butter in a large bowl until it is soft and then add the icing sugar (probably best not all at once!) and beat until smooth. For an even smoother buttercream icing, add a dash of milk.
I then added a few drops of rose flavour to the icing to make it extra yummy. You could add some pink food colouring which would look delicious.
Spoon the icing into a piping bag (I had to be thrifty and make one out of grease proof paper but it would be advisable to just go and buy a piping bag!) and swirl it onto your gorgeous cupcakes. I then decorated with a little edible gold glitter and some pink sugar crystals.
I hope you like the look of these cupcakes (they tasted delicious, even if I do say so myself...) and if you try them, let me know on twitter!