Cup Cakes
A community recipe by FionaSNot tested or verified by Nigella.com
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Cream butter and sugar until light and fluffy. Beat in eggs and vanilla until just combined. Sift in flour and pour in the milk, and beat at low speed until combined. Pour mixture into muffin cases and bake at 180 for 15 mins.
Cream the butter and confectioners' sugar with the milk until soft and light. It should be the consistency of light frosting. I usually add a few drops of pink food dye as well.
Introduction
These are fail-safe cupcakes that are deliciously moist
Ingredients
Serves: Makes 14
For the Cakes
- 4 ounces softened butter
- ⅔ cup superfine sugar
- 1 teaspoon vanilla extract
- 2 medium eggs
- 1¼ cups self-rising flour
- ¼ cup milk
For the Frosting
- 4 ounces softened butter
- 2 cups confectioners' sugar
- ¼ cup warm milk
Method
Cup Cakes is a community recipe submitted by FionaS and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
For the cakes:
Frosting:
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