Cupcakes

Method

Cupcakes

1. 1

   Heat the oven to 180 °C and melt 100 g butter in a saucepan. Also take out butter for the buttercream.

2. 2

   Whisk 2 eggs and 1.5 dl sugar until pale and fluffy.

3. 3

   Stir in the butter and 2 dl milk.

4. 4

   Mix 4 dl flour, 3 tsp baking powder, 1 tsp vanilla sugar and a little salt separately first, then stir it into the batter until smooth. For chocolate cupcakes: use 3.5 dl flour instead and add 0.5 dl cocoa.

5. 5

   Fill the cases two-thirds full and bake for about 10–14 min until lightly coloured and not sticky in the middle. Small cupcakes may need only half the time.

6. While they bake, you can start on the buttercream.

Buttercream

1. 1

   Beat 250 g butter, almost at room temperature, with 3 tsp vanilla sugar for about 5 minutes until pale and well worked.

2. 2

   Add 450 g icing sugar and beat until fully combined. Optionally split some or half into another bowl and mix in food colouring for different colours. For chocolate buttercream: use 400 g icing sugar instead and add 40 g (approx. 2 tbsp) cocoa.

3. Pipe and decorate as you like once the cupcakes have cooled.