Monday 19 February 2018

popping candy cupcakes

Edward Hayden

The perfect sugar burst for your special occasion. Makes 12 large cupcakes or 24 buns.

YOU WILL NEED

7oz/200g butter (softened)

7oz/200g caster sugar

14oz/400g plain flour

1 rounded teaspoon baking powder

5 large eggs

For the topping

6oz/175g softened butter

12oz/350g icing sugar

½ teaspoon vanilla extract

1 tablespoon boiling water

For the garnish

Popping candy/sugar sprinkles

Method

Preheat the oven to 180°C/ 350°F/Gas Mark 4.

Fill a 12-cup muffin tray with muffin papers. In a large mixing bowl, cream the butter and sugar bowl until they are light and fluffy. Add in the eggs to the mixture.

Add the baking powder to the flour and lightly sieve that into the buttery mixture.

Return the mixture to the machine and continue to cream the mixture together lightly until a smooth dropping consistency has been achieved.

Divide the mixture between the 12 muffin cases and pop the tray into the oven for approximately 25-30 minutes or until golden brown. Allow to cool while making the butter icing topping.

Place the softened butter and icing sugar in a large mixing bowl with the vanilla essence and cream until light and fluffy.

Add in the boiling water to get an extra smooth and light consistency.

Using a piping bag, pipe a large swirl of icing on top of each cupcake and then top with some coloured sprinkles or flavoured popping candy.

Store in an airtight container until required.

Irish Independent

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