Baking: Easy 17/170 Cupcake Recipe (with a Sprinkle of Glitter)

A little bit late perhaps, but I couldn’t resist sharing what is one of my favourite recipes with you! I think a good basic cake recipe is something everyone should know, and this is mine. I like it because it is easy to remember, always works, and tastes delicious no matter how it’s decorated – I’ve had it topped with nutella and covered in a simple runny icing. I have to admit though, that this is my favourite way! Topped with a simple vanilla buttercream, they taste delicious and (as long as your piping skills are okay) look impressive. And if your piping skills are similar to mine, just claim they are meant to look rustic…and sprinkle with some edible glitter.

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Ingredients

  • 170g butter
  • 170g caster sugar
  • 170g self-raising flour
  • 2 large eggs (should weigh around 150g)
  • Vanilla extract
  • Some milk, if needed, to loosen the mixture
  • For the buttercream – 125g unsalted butter, and 250g icing sugar (again, you may need a little milk to loosen)

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Method

Preheat the oven to around 170C.

Cream the butter and sugar together until smooth, light, and fluffy. It’s easier to use very soft butter and an electric mixture (though I did use the old-fashioned combination of wooden spoon and elbow grease!).

2013-12-23 15.08.01Add the vanilla extract in. I used about a tablespoon…but I like my vanilla flavour to be strong. Most recipes use about 2 teaspoons.

2013-12-23 15.08.42Beat in your eggs until smooth. I would suggest not doing what I did, and instead beat them in one at a time. My mix curdled and split everso slightly.

2013-12-23 15.10.47Then slowly mix in the flour until it is just combined. Don’t overmix or your cakes will end up dry and tough.2013-12-23 15.21.05As you can see, my mix was a little thick, so I added a little milk. Then spoon your mixture evenly into 12 cupcake cases (this amount should make the perfect amount for perfect sized cakes).

Now put in your preheated oven for 17 minutes (note: there is a lot of 17/170 in this recipe – hence why it is so easy to remember!). After 17 minutes they should be lightly golden, and still a little sticky looking on top, but should spring back when pressed lightly. Take out and leave to cool completely.

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Now time to make the buttercream! Beat the butter until soft, then beat in half the icing sugar. Add vanilla extract, followed by the rest of the icing sugar. Thin with milk if needed.

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Now time to decorate. If you don’t have a piping bag, you can just use a knife to smear the buttercream over. I got lucky and was given my boyfriend’s piping bag to play with – it was my first time, so please bear that in mind when dismissing these shoddy results!

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And there we have it – creamy, not-too-sweet, vanilla cupcakes that don’t look too bad! I then added a sprinkle of edible silver glitter (the cheapest I have found this is in Tesco). I had also used a Festive Cupcake set which included pretty cases, and stickers on cocktail sticks, which I used to adorn my cupcakes. Along with birthday candles, for a Christmas birthday.

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What’s your favourite simple bake?