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Claire’s Scrumptious Cupcake Recipe

Is there anything lovelier than making homemade cupcakes with your daughter! Claire Graham Photography shares her delicious cupcake recipes for these beautiful little treats, along with her photographs of a baking session with her little girl! We think this is precious inspiration for the weekend and would definitely love to eat one (or two) of these, especially the vanilla buttercream topped with a sprinkling of crushed Pistachios. We’re dreaming of Saturday morning fresh baking smells and cake decorating cuteness!

Get the recipe below and give it a go…

Claire’s Scrumptious Cupcake Recipe

Ingredients:
200g Unsalted butter, margarine or dairy free substitute
200g caster sugar
3 medium eggs
1/2 teaspoon (tsp) vanilla extract
200g self-raising flour

Method:

  • Make sure eggs and butter/margarine have been at room temperature for at least an hour.
  • Preheat over to 160c/325f (fan assisted) and line the tine with cupcake cases. Add 20c for overs with no fan.
  • Beat the butter and sugar together until pale in colour and light and fluffy.
  • Crack the eggs individually, beating well between each addition.
  • Add the exact and stir in.
  • Add sifted flour to the mix and carefully stir until combined but not over stirred.
  • Equally measure out the mixture in to each case.
  • Bake in over. Check after 15 minutes by inserting a knife into the cake, which needs to come out clean.
  • Leave to cool on a wire rack.  When completely cooled, decorate.

Buttercream Ingredients:
250g Unsalted butter
1 teaspoon vanilla extract
500g icing sugar

Method:

  • Cream butter with electric mixer.
  • Add flavouring.
  • Gradually add the icing sugar, about 50g at a time, mixing slow to start, then medium.
  • Fill mixture into a pipping bag and decorate cupcakes.

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