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Cupcake with Icing

INGREDIENTS FOR THE CUPCAKES • 225g Self raising flour • 175g Golden caster sugar • 3 Eggs • 100g Natural yoghurt • 175g Butter, melted and cooled

INGREDIENTS FOR THE BUTTER ICING • 225g Butter, softened • 400g Icing sugar • 1 tbsp Vanilla paste • Few drops, food colouring of your choice

CUPCAKE: 1) Mix the flour and sugar together in a large mixing bowl. 2) Beat the eggs, yoghurt and melted butter in to the dry ingredients, until you have a smooth mixture. 3) Divide mixture in your cake tin and bake for 10-12 minutes on 180 degrees.

BUTTER ICING: 1) Beat together the softened butter in a large mixing bowl until really soft. 2) Gradually add the icing sugar and vanilla paste. 3) If using, slowly add food colouring until well incorporated

HOW TO USE THE ICING BAG To fill the bag, hold the bag in the middle and fold the top half down over your hand to open it up. With a spoon or spatula, scoop the filling and place it the bottom of the piping bag. Scrape any excess filling off the spoon or spatula against the side of the bag before withdrawing it. Only fill the bag about 2/3 to 3/4 of the way up.

Twist the top of the bag once and gently “burp” the bag by adding a bit of pressure to eliminate any air bubbles that may have gotten trapped before piping.

RECIPE TIPS How to make buttercream icing with no lumps: If your icing sugar is a bit old and pebbly, sieve the icing sugar to eliminate any clumps as these will not dissolve in the butter icing.


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