Cupcakes are great fun to make with the kids. Break out the sprinkles and lollies and let their creative juices run wild. Topping with a special icing makes these cupcakes even more decadent if a special occasion arises.
When it comes time to add dots of butter to pies and casseroles, use a vegetable peeler and a frozen stick of butter. It’s much less messy!
125g unsalted Westgold butter (room temperature)
1 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup whole milk
Vanilla, raspberry or chocolate buttercream
150g softened Westgold Butter
2 cups icing sugar
2-3 tbsp hot water
Approx. 1 tsp of vanilla essence (or you can use a flavour of your choice including raspberry - a family favourite)
Preheat the oven to 180°c.
Prepare for your cupcakes by buttering and flouring 15 muffin pan cups (use paper liners if you wish).
In a medium bowl, mix together flour, baking powder and salt, then set aside. With an electric mixer, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Then add vanilla and mix until combined. On low speed, beat in half the flour mixture, followed by milk, then end with remaining flour mixture. Mix just until all the ingredients are combined (do not overmix).
Divide all the batter among prepared muffin cups, filling each approximately 2/3 full. Bake until a toothpick inserted in the centre of the cupcakes comes out clean (approx 22 - 24 minutes). Remove from the oven and cool the cupcakes in the pan for 5 minutes then transfer to a wire rack to cool completeley.
Beat the butter until smooth and fluffy. Gradually add the icing sugar, along with enough hot water to make a creamy mixture. Beat continuously as you add ingredients until the mixture is fluffy. Pipe onto the top of your cupcakes and decorate as you wish.