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Homemade Cupcakes and Buttercream Frosting

 
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Cupcakes are also known as fairy cakes. They are delicious. Try this recipe.

Yield

24

servings

Prep

30

min

Cook

25

min

Ready

60

min

Low Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

225 grams cake flour
sifted
½ teaspoon baking powder
200 grams sugar
1 teaspoon vanilla extract
4 large eggs
16 ounces butter cream frosting
1 container, or your favorite frosting
*

Directions

Sift the flour and baking powder three times into a small bowl. Set aside.

Using an electric hand mixer beat the butter, sugar and vanilla together in a medium bowl.

Beat until white and creamy. Add eggs one at a time and stir to combine.

Next add flour mixture. Mix until combined but do not over mix.

Now line a cupcake tin or muffin tin with paper cups (recipe makes 24 cupcakes).

Pour batter into cups. Fill to about ⅔ full. Don’t over fill.

Bake at 180C degrees for about 25 minutes.

Cupcakes are ready when the top springs back when you touch it with your finger.

Remove the cupcakes from the oven and let cool before decorating.

When the cupcakes are cool, fill a pastry bag (piping bag) with the buttercream frosting and pipe onto the cake. (Use star nozzle). I’ve done in the photo above.

Serve and enjoy.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 7811% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 12mg 0%
Total Carbohydrate 5g 5%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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