Shopping list for 24 cupcakes
1 recipe buttercream
125g caster sugar
125g unsalted butter (room temperature)
2 organic eggs (room temperature)
1 teaspoon vanilla extract
150g self-raising flour, sifted
2 tablespoons milk
sprinkles, green and gold
Put the butter and sugar in the mixer.
Mix until the mixture is smooth and creamy.
Beat the egg until loose.
Pour the beaten egg in with the butter mixture.
Beat until the egg is incorporated.
Then whisk in the vanilla extract.
Gradually add the sifted flour.
Fold the sifted flour into the cupcake mixture by hand and then place paper cups in the cupcake baking tin
Finally fold the milk into the batter.
The batter should be light and smooth.
Spoon little balls of batter into the paper cups.
Tap the baking tray a few times on your workspace.
Preheat the oven to 170°C ans slide the baking tray in the middle
Bake the cupcakes for 10-15 minutes until golden brown.
Allow the cupcakes to cool completely on a wire rack.
How you make the most yummie, beautiful green buttercream and decorate these cupcakes with it, you can read in our next blog, which is now online too