Easy Baking

Ingredients :

1 1/2 cup cake flour

1 1/2 cup super fine sugar

2/3 cup unsalted butter softened

3 large lightly beaten eggs

1/2 teaspoon vanilla essence

1 teaspoon baking powder

For The Butter Cream Icing

2/3 softened butter

1 cup powdered sugar

1 teaspoon vanilla

1/2 teaspoon salt

multi colored sprinkles and varius candies

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)

Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add vanilla then sift in flour and baking powder and mix for a further minute.

Spoon batter into cases until they are approx 1/2 full and then place in the middle rack in your preheated oven.

Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make butter cream icing, add softened butter to a bowl, along with powdered sugar, vanilla,food coloring and salt and mix with an electric mixer until light and fluffy.

Spread icing over the mini cupcakes and sprinkle with candy decorations of your choice.

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