Mother’s Day cupcakes

Mother's Day cupcakesNow I know what you’re all thinking. “Mothers day was three Sundays ago you numpty”. Yup – guilty as charged! But hopefully you will still enjoy making these, and they are suitable for anytime really…

Overall the cupcakes went very well, with a nice fluffy inside, but still moist. The icing I made didn’t go too badly and the decorations I bought in Sainsbury’s were a big hit with my Mum (and her Mum!).

Half the icing was done nicely with a good shaper to shape it (my Mum did those!). However, when I started icing the other 6 with pink food colouring, it all started to go rather downhill. The first thing that went wrong was the shaper thing I used was too fine so it came out really slowly. Then just to add to my misery, the bag split as I iced the first one so it went everywhere!

Anyway, onto the recipe. Now this was my first ever time using a Cupcake Heaven magazine, and I must admit, I’ll definitely be going back for more. This is the Spring 2015 edition.


For the cupcakes

175g unsalted butter

175g caster sugar

175g self-raising flour

3 large eggs

1tsp vanilla extract

For the icing

225g unsalted butter

450g icing sugar

1tsp vanilla extract (or almond extract.) (TheBakerKid tip: don’t use anything else otherwise the food colouring will not produce the correct colour!)

pink food colouring gel


Preheat the oven to 180°C. Line a 12 muffin tin case with paper cupcakes.

Start making the cupcakes like any other ordinary cupcake, starting with the butter and caster sugar until creamy, followed by adding the eggs and vanilla extract. (TheBakerKid tip: If you have tried this recipe and are now doing it for a second time and didn’t particularly like this cupcake recipe, why not try making the Vanilla cupcake recipe that I’ve used before, but stick with the same buttercream icing!). Divide the mixture evenly between the cupcake cases.

Bake in the oven for 20-25 minutes or until well risen and if you are to press lightly with your finger, will bounce back. Once done, remove from the oven and leave to cool in the tin for 10 minutes. After 10 minutes, transfer the cupcakes to a wire rack to cool down completely.

Meanwhile, prepare the buttercream. Beat the butter until soft and creamy. Sift the icing sugar (being careful not to spill it everywhere) in a separate bowl and slowly add to the creamy butter in two stages, alternating with the milk. Make sure you mix at a low speed. When fully incorporated, add the vanilla extract and beat for 3-5 minutes on a high speed.

Divide the buttercream icing equally into 2 separate bowls. Using a cocktail stick, add a little bit of pink food colouring and add to one of the bowls. Stir until the pink colouring is pink enough and there are no streaks of darker pink to be seen. Spoon the buttercream icing into a piping bag with a shaped nozzle that you decide using at the bottom. Pipe the plain white icing onto the first 6, then get a separate piping bag and using a different nozzle pipe the pink icing onto the other 6. Decorate with whatever edible decorations, et voila! You are done.

Please comment on how you get along (although you probably won’t bake them this year for Mothers Day, three weeks late!)


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