Bountiful Baked Goods

alexxjoy:

Vanilla Cupcakes  

Basic vanilla cupcakes are so easy to make and keep everyone happy!

  • 150g butter
  • 150g caster sugar
  • 175g self-raising flour
  • 3 eggs
  • 1tsp vanilla
  1. Line a muffin tray with paper cases and preheat oven to Gas 4.
  2. Put all the ingredients into a bowl and beat with an electric mixer until the mix is light and creamy. Divide between the paper cases.
  3. Bake for 20 minutes or until a skewer inserted to the middle of the cakes comes out clean. Leave to cool on a wire rack.

Vanilla Buttercream

  • 150g softened butter
  • 250g icing sugar
  • 1tsp vanilla
  • 2tsp hot water
  1. Put the butter in a bowl and gradually beat in the icing sugar with an electric whisk until smooth.
  2. Add the vanilla and water and beat again until smooth.
  3. Transfer to a piping bag and pipe onto the cooled cupcakes.
chinitabubu:

Red Velvet Cupcakes with Cream Cheese Frosting by Betty Crocker Recipes on Flickr.
josiesjamjar:

Maple French Toast & Bacon Cupcakes
sequinsglitterandcupcakes:

Butterfly cupcake.
Recipe below for those who’d like to have a go at recreating…
Ingredients for the cupcakes:
115g caster sugar
115g Stork margarine 
115g self-raising flour 
2 eggs
20ml semi skimmed milk 
A tea spoon of vanilla extract
Approx. half a jar of jam of your choice – in this case we’ve used raspberry 
Method: 
1. Pre heat the oven to 180 degrees and line a cupcake tine with the cases of your choosing  
2. Cream the butter and sugar together to form a thick paste 
3. Add one egg at a time along with half the flour, stirring continuously to form the cake batter 
4. Continue to stir, adding the milk and vanilla essence  
5. Spoon into the cupcake cases ensuring each has an equal amount 
6. Cook for 20 – 25 minutes, turning the tin after 15 minutes of cooking – do not open the oven before the 15 minutes are through 
Once cool, it’s time to fill and decorate! 
To fill the cakes, simply spoon the jam into a piping bag, using a narrow nozzle, however not too narrow if you’re using seeded jam the pips tend to get stuck otherwise. Once your piping bag is full, simply inset the nozzle into the top of the cake and push in a little of the jam. Squeeze just for a couple of second. You’ll begin to feel a little pressure / push back and that should indicate when to take the nozzle out. 
To ice, you’ll need: 
300g icing sugar 
80g of unsalted butter 
20ml semi skimmed milk
A splash of vanilla extract 
A desert spoon of cream cheese
Method: 
1. Cut the butter into cubes  
2. Add the icing sugar and using your fingers rub the sugar into the butter until you form almost a crumb 
3. Add the milk and using a hand blender, blend the mix together until you form a smooth consistency, but so that the mixture has a little stiffness - if comparing egg whites, you’d want to achieve a soft peak 
4. Finally mix in the cream cheese and vanilla extract 
5. Spoon into a piping bag and decorate as desired
6. Top with cut butterflies for added cuteness 

sequinsglitterandcupcakes:

Butterfly cupcake.

Recipe below for those who’d like to have a go at recreating…

Ingredients for the cupcakes:

115g caster sugar

115g Stork margarine 

115g self-raising flour 

2 eggs

20ml semi skimmed milk 

A tea spoon of vanilla extract

Approx. half a jar of jam of your choice – in this case we’ve used raspberry 

Method: 

1. Pre heat the oven to 180 degrees and line a cupcake tine with the cases of your choosing  

2. Cream the butter and sugar together to form a thick paste 

3. Add one egg at a time along with half the flour, stirring continuously to form the cake batter 

4. Continue to stir, adding the milk and vanilla essence  

5. Spoon into the cupcake cases ensuring each has an equal amount 

6. Cook for 20 – 25 minutes, turning the tin after 15 minutes of cooking – do not open the oven before the 15 minutes are through 

Once cool, it’s time to fill and decorate! 

To fill the cakes, simply spoon the jam into a piping bag, using a narrow nozzle, however not too narrow if you’re using seeded jam the pips tend to get stuck otherwise. Once your piping bag is full, simply inset the nozzle into the top of the cake and push in a little of the jam. Squeeze just for a couple of second. You’ll begin to feel a little pressure / push back and that should indicate when to take the nozzle out. 

To ice, you’ll need: 

300g icing sugar 

80g of unsalted butter 

20ml semi skimmed milk

A splash of vanilla extract 

A desert spoon of cream cheese

Method: 

1. Cut the butter into cubes  

2. Add the icing sugar and using your fingers rub the sugar into the butter until you form almost a crumb 

3. Add the milk and using a hand blender, blend the mix together until you form a smooth consistency, but so that the mixture has a little stiffness - if comparing egg whites, you’d want to achieve a soft peak 

4. Finally mix in the cream cheese and vanilla extract 

5. Spoon into a piping bag and decorate as desired

6. Top with cut butterflies for added cuteness