Birthday Cupcakes

There have been a number of birthdays back at home recently and with me being here at Uni I haven’t been able to celebrate them. If I had been there I know exactly what my gifts would’ve been so instead I thought I’d share them with you. Cupcakes are brilliant as they are pretty easy to make and can really turn heads when executed with that extra touch. Be sure not to overfill the cases otherwise the mixture will spill over the edges as they bake (hence why I weigh mine to make sure they’re evenly filled). 

Birthday Cupcakes

Makes 12

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for the cupcakes

  • 125g unsalted butter, softened
  • 175g caster sugar
  • 3 medium eggs
  • 125g self-raising flour, sifted
  • 65g plain flour, sifted
  • 65ml milk, at room temperature
  • 2 teaspoons vanilla extract

for the buttercream frosting

  • 120g unsalted butter, softened
  • 60ml milk, at room temperature
  • 1 teaspoon vanilla extract
  • 480g icing sugar, sifted
  • food colouring in two colours


Make the cupcakes: preheat the oven to 180°C (165°C fan)/350°F/gas mark 4 and fill a 12-hole muffin tin with paper cases. In a bowl, beat the butter with the sugar until pale and fluffy using an electric hand mixer. Add the eggs one at a time, beating well between each addition. Combine the flours and add half to the bowl, beat until smooth. Pour in the milk and vanilla extract, beat once again, followed by the remaining flour, beat until smooth.

Divide the mixture between the muffin cases, filling each no more than two-thirds full (this should be about 60g of cake mix if you’re being precise) and bake for about 25 minutes until risen and golden (and an inserted skewer comes out clean). Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

Make the buttercream frosting: beat the butter with the milk, vanilla extract and half the icing sugar until smooth and creamy. Gradually beat in the remaining icing sugar, a heaped spoonful at a time, to produce a thick and creamy mixture. Set aside two tablespoons each of the frosting into two small bowls and mix in the colours of your choice. Cover the cooled cupcakes with the remaining frosting, smoothing the surface before piping on a pattern with the coloured frosting.


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