Cupcakes At Home

Cupcakes are great for teatime, or arranged stacked on a cake stand instead of a large traditional birthday cake or even a wedding cake. Cupcakes are a different shape to fairy cakes – the cases they are baked in are deeper and have less angular sides.

100g (4oz) softened butter

150g (5oz) self-raising flour

150g (5oz) caster sugar

3 tablespoons milk

2 large eggs

½ teaspoon vanilla extract


(choose one type of icing or halve the ingredients and make a mixture of both)


100g (4oz) softened butter

225g (8oz) sifted icing sugar

½ teaspoon vanilla extract


225g (8oz) sifted icing sugar

juice of 1 lemon, warmed


plain or white chocolate curls or shavings,

silver hearts,

100 and 1000’s,

silver balls,

coloured sweets, to decorate

1 Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Put muffin cases into a 12-hole muffin tin, to keep a good even shape as they bake.

2 Measure all the cupcake ingredients into a large bowl and beat until blended and smooth. Spoon evenly between the paper cases.

3 Bake in the pre-heated oven for about 20–25 minutes until risen and golden brown. Lift the paper cases out of the tin and cool the cakes on a wire rack until completely cold before icing.

4 To make the butter icing, beat together all the ingredients to give a creamy thick icing, then smooth over the cold cupcakes. To make the glacé icing, gradually add the warmed lemon juice to the icing sugar to give a glossy icing. If decorating with chocolate curls, allow the chocolate bar to reach room temperature then shave using a vegetable peeler.

To make Fruity Celebration Cupcakes, follow the ingredients and method for Rich Fruit Cake and cook at 160°C/Fan 140°C/Gas 3 for about 1 hour. Ice with fondant icing.


If you are making a double quantity of cupcakes or are using a smaller tin, you can prepare your cupcake mixture in one go and spoon it into the paper cases ready to go into the oven. They will come to no harm, as raising agents react more slowly nowadays. Bake only one tray of cupcakes at a time though.

Try adding 2 tablespoons of cocoa powder or 1 teaspoon of coffee essence to the butter icing to make chocolate or coffee icing. When making the glacé icing, it helps to warm the lemon juice before mixing with the icing sugar as it then sets better.

Read More: How to Prepare a Maple Syrup Cake

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