Cup Cakes
INGREDIENTS
250g unsalted butter, at room temperature
220g caster sugar
4 eggs
190g self raising flour
60ml milk
butter icing
250g unsalted butter, at room temperature
500g icing sugar
Food colouring, to tint
METHOD
Preheat oven to 200C/180C (fan forced).
Line 18 holes of 2 x 12-hole muffin trays with cupcake cases.
Place butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add eggs one at time, beating well between each addition. Add flour and milk, fold in until just combined.
Spoon mixture evenly between cupcake cases.
Cook for 15-20 minutes or until golden and cooked when tested. Cool in pan for 10 minutes before transferring to a wire rack to cool.
To make butter icing, beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Gradually add icing sugar a little at a time until mixture is smooth. Beat in about one teaspoon of food colouring to tint. Spoon mixture into a piping bag fitted with a 1cm nozzle.
Pipe icing over cooled cakes.
Arrange cakes on cupcake stand when ready to serve.
With kind permission from Australian Women’s Weekly
