Anyone who knows me well, knows I just love cooking and baking. I don't get a chance to do it as often as I would like, but I enjoy it when I do and it seems I am passing on that love to Patrick, who always enjoys helping out in the kitchen. His favourite things to help with include stirring, peeling, pouring and measuring, which also helps his math skills!
I have included one of my favourite cupcake recipes here :-) Hope you enjoy it as much as I do, these are really yummy!!
INGREDIENTS:
100g softened unsalted butter,
3/4 cup (165g) caster sugar,
1/2 tsp vanilla extract
2 eggs
1 1/3 cups (200g) self-raising flour, sifted,
1/2 cup (125ml) milk
ICING:
125g unsalted butter, softened,
2 cups (300g) icing sugar mixture
1 1/2 tblsp milk
METHOD:
1. Preheat oven to 180C. Line a 12-hole medium muffin pan with paper cases. Using electric beaters, beat the butter, sugar and vanilla extract until light and creamy.
2. Add the eggs, one at a time, beating well after each egg. Gently fold through the flour and milk in two alternate batches. Divide the mixture evenly among the paper cases.
3. Bake for about 20 minutes, or until golden brown and springy when touched. Remove from the oven and transfer to a wire rack to cool completely before decorating.
4. To make the icing, use electric beaters to beat the butter until light and creamy. Add the icing sugar a little at a time, beating constantly. Add half the milk and beat well until combined. Add the remaining milk a little at a time, and tint with food colouring if you like. Using a 1cm fluted nozzle, pipe the icing onto the cooled cupcakes.
