QUITTIN' THE DAY JOB TO BAKE CUPCAKES??
7Hey Beeches! It’s me, WrestleBeech!
This week’s video introduces a new segment called, “Bakin’ Beech”. On this week’s episode of Bakin’ Beech, we make vanilla cupcakes!
Ingredients:
For the cupcake mixture:
- 120g Butter (Softened)
- 120g Caster Sugar
- 2 Medium Eggs
- 1 TSP Vanilla Extract
- 120g Self-Raising Flour
- Milk
For the buttercream Frosting (Optional):
- 140g Butter, Softened
- 275g Icing Sugar
- 1-2 TBSP Milk
- A few drops of food colouring (optional)
For the frosting, I used:
Dr. Oetker Easy Swirl Cupcake Icing:
- Chocolate
- Pretty Pink
- Vanilla
Cake Decor Striped Cupcake Frostings:
- Unicorn
- Mermaid
- Chocolate
- Strawberry
INSTRUCTIONS:
1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
3. Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
5. For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
6. Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
7. Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion.
ENJOY!
Thumbnail/Outro Graphics By:
KF Designs
Hayley The Tiny
Music Credit:
Outro - Jorge Hernandez – Chopsticks
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