You may have spotted these little teacup cake cases in my Wilko Haul a little while back (complete with saucers). Well, I finally got round to making some little vanilla cupcakes to fill them up for a tasty treat. Hope you like them!
|BAKING TEACUP CAKES: LET’S HAVE TEA…|
These cupcakes are super simple to make and require: 100g of softened butter, 100g of caster sugar, 2 free range eggs, 1 teaspoon of vanilla extract, 100g of self raising flour and some of milk.
- Cream the room temperature butter and the sieved sugar together.
- Add the two beaten eggs and the vanilla extract.
- Sieve in the flour a third at a time, folding it into the mixture.
- Mix until of pouring consistency, add milk if too stiff.
- Pour into cake cases.
- Bake for 10-15 minutes.
- Test by pressing the cake gently, if it’s cooked it’ll spring back to shape.
And to make the buttercream icing you will need: 120g of softened butter, 260g of icing sugar, some milk, some green food colouring, some vanilla extract and some decorative edible flowers.
- Beat butter until soft.
- Sieve in icing sugar and mix.
- Add vanilla extract, food colouring and milk as required.
- Use a piping bag/palette knife to apply to the cupcake.
- Finish with a pretty flower and serve on a saucer.
That’s my super easy vanilla teacup cupcake recipe. Hope you enjoyed it! xx
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