Tuesday, 26 June 2012

One Stiff Leg & Several Cupcakes

:-•:*"*:•.-:¦:-•* Greetings *•-:¦:-•:*'''*:•-:

How are you today and what have you been doing? I haven’t been too well since this time yesterday. Really feeling being pregnant now. I wasn’t able to sleep last night due to a restless leg that was stiff all night long and my little sprog didn't stop kicking untill 8 in the morning! The whole day today I’ve just been feeling really weak. Not a happy pregnant day today. So, what do you do when you're pregnant, feeling unwell and/or just in need of some comfort? I EAT! Therefore, I thought I’ll share one of my most favourite comfort recipes with you!

:: My Scrumptious Vanilla Cupcakes with a Buttercream Frosting ::

Vanilla Cupcakes with a Buttercream Frosting

Serves: 12


For the Cupcakes:
1 tsp. Vanilla Essence
125g Butter, at room temperature
175g Caster Sugar
2 Medium Eggs (50g each), at room temperature
30g Plain Flour, sifted
95g Self-Rising Flour, sifted
95ml Milk

For the Buttercream Frosting:
175g Butter, at room temperature
2 tbsps. Milk
2 tsps. Vanilla Essence
350g Icing Sugar, sifted


  1. Pre-heat the oven to 180c or Gas Mark 4 and line a 12 hole muffin tin with paper cases
  2. Sift both flours into a bowl and set aside.
  3. Using an electric beater (you could use a wooden spoon, just takes longer and more stamina!), beat the butter to soften then add the sugar and cream together until soft and fluffy.
  4. Add one egg, half of the milk, vanilla essence and beat until fully incorporated.
  5. Then add the remaining egg, milk and beat until smooth.
  6. Using a metal spoon, quickly and gently fold the flour into the mix until smooth.
  7. Either spoon or pipe the mixture into the muffin tin, only fill each case halfway as they will rise while cooking.
  8. Bake in the oven for 20 minutes.
  9. While the cupcakes bake, make the frosting by mixing the butter and icing sugar together using an electric mixer (be careful while adding the icing sugar, can be very messy), then add the milk, vanilla essence and mix until smooth. Cover and store in the fridge until ready to use.
  10. When the cupcakes are done, take them out of the oven and let them cool in the pan for 5 minutes (no more or they’ll gather moisture). Then turn out on a cooling rack and let them cool down completely.
  11. Then there ready to eat, pipe the frosting on just before eating/serving using a piping bag and a star tip or whatever you prefer (I used a Wilton 1M).

I hope you enjoyed this post and if you do get round to using the recipe please do let me know on how they turn out!

Until next time,

:-•:*"*:•.-:¦:-•* Ta-ra *•-:¦:-•:*'''*:•-:

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