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Sweet Recipes

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Cupcakes & Frosting Recipes

Cupcake Recipes

Classic Vanilla Cupcakes
Classic Vanilla Cupcakes
20 mins
12 cupcakes

Ingredients:

  • 175g self-raising flour
  • 175g caster sugar
  • 175g butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2-3 tbsp milk

Instructions:

  1. 1Preheat oven to 180°C. Line a 12-hole muffin tin with cupcake cases.
  2. 2Beat butter and sugar until light and fluffy (about 3-4 minutes).
  3. 3Add eggs one at a time, then vanilla extract.
  4. 4Fold in flour alternately with milk until just combined.
  5. 5Divide between cases and bake for 18-20 minutes until golden.
  6. 6Cool completely before frosting with your favorite buttercream!
Chocolate Dream Cupcakes
Chocolate Dream Cupcakes
25 mins
12 cupcakes

Ingredients:

  • 150g self-raising flour
  • 25g cocoa powder
  • 150g caster sugar
  • 150g butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 100ml milk

Instructions:

  1. 1Preheat oven to 180°C. Line a 12-hole muffin tin with cupcake cases.
  2. 2Sift together flour and cocoa powder.
  3. 3Cream butter and sugar until light and fluffy.
  4. 4Beat in eggs one at a time, then vanilla.
  5. 5Fold in dry ingredients alternately with milk.
  6. 6Bake for 18-20 minutes. Cool completely before frosting.
Strawberry Bliss Cupcakes
Strawberry Bliss Cupcakes
30 mins
12 cupcakes

Ingredients:

  • 175g self-raising flour
  • 175g caster sugar
  • 175g butter, softened
  • 3 large eggs
  • 100g fresh strawberries, chopped
  • Pink food coloring (optional)
  • 2 tbsp milk

Instructions:

  1. 1Preheat oven to 180°C. Line cupcake tin with cases.
  2. 2Cream butter and sugar until fluffy.
  3. 3Add eggs one at a time, then fold in chopped strawberries.
  4. 4Add a few drops of pink coloring if desired.
  5. 5Fold in flour with milk until just combined.
  6. 6Bake for 18-20 minutes until risen and golden.

Frosting Recipes

Fluffy Vanilla Frosting (Ermine Frosting)
Fluffy Vanilla Frosting (Ermine Frosting)
20 mins
Covers 12 cupcakes generously

Ingredients:

  • 5 tbsp plain/all-purpose flour
  • 1 cup white sugar (can reduce to 1/2 cup for less sweet)
  • 1 cup milk, warmed (full fat best)
  • 1 1/2 tsp vanilla extract
  • Pinch of salt
  • 225g (1 cup) unsalted butter, softened but not too soft

Instructions:

  1. 1Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
  2. 2While whisking constantly, slowly pour the milk in to avoid lumps.
  3. 3Continue stirring as the milk gets hotter and thickens into a thick, dolloping custard.
  4. 4Remove from heat, scrape into a bowl, and cover with cling wrap pressed onto the surface. Cool completely.
  5. 5Beat butter until smooth and pale yellow (about 3 minutes).
  6. 6On medium speed, add the thickened roux one heaped tablespoon at a time, beating as you go.
  7. 7Once all roux is added, add vanilla and salt, then whip for 2-3 minutes until fluffy and able to hold peaks.
  8. 8Use to frost cakes or cupcakes. Can be piped or spread.
Smooth Buttercream
Smooth Buttercream
10 mins
Covers 12 cupcakes

Ingredients:

  • 250g unsalted butter, softened
  • 400g icing sugar, sifted
  • 2-3 tbsp milk
  • 1 tsp vanilla extract

Instructions:

  1. 1Beat butter until pale and creamy (about 3-5 minutes).
  2. 2Gradually add icing sugar, beating well after each addition.
  3. 3Add vanilla and milk, beat until smooth and fluffy.
  4. 4Use immediately or store covered for up to 2 days.
Swiss Meringue Buttercream
Swiss Meringue Buttercream
20 mins
Covers 24 cupcakes

Ingredients:

  • 5 large egg whites
  • 250g caster sugar
  • 340g unsalted butter, softened
  • 1 tsp vanilla extract

Instructions:

  1. 1Combine egg whites and sugar in a heatproof bowl over simmering water.
  2. 2Whisk constantly until sugar dissolves and mixture is warm (about 65°C).
  3. 3Transfer to mixer, whisk on high until stiff peaks form and bowl is cool.
  4. 4Add butter gradually, then vanilla, and beat until silky and smooth.

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