Mum’s butter cupcakes are divine! They are so soft and moist, making it very difficult to stop after just one! She regularly whips these up as a treat for guests, or if Dad is feeling for something sweet. Mum typically uses vanilla buttercream icing, or chocolate buttercream icing. I filled these with a mango purée, and topped them with a vanilla buttercream icing and some chopped mango.
Mum’s Butter Cake Recipe
Makes about 18 cupcakes, or an 8-inch cake tin.
ingredients.
3 eggs (room temperature)
6oz unsalted butter (room temperature)
6oz caster sugar
6oz flour (all-purpose is fine, if you’re using cake flour, eliminate the baking powder)
1 ½ tsp baking powder
2 ¼ Tbsp milk
1 ½ tsp vanilla essence
process.
Preheat the oven to 160°C. Cream the butter and sugar until it is pale and fluffy. Cold butter will not mix well, so make sure your ingredients are at room temperature! Add the eggs, one at a time, mixing on a medium-high speed in between additions. Add the vanilla essence. Sift the flour and baking powder together, and add to wet ingredients in 2-3 additions. Don’t worry if the batter seems dry at this point - the last step is to beat in the milk, which should result in a lovely thick batter.
Spoon the batter out into cupcake cases, filling them by about two-thirds. Bake in the center of the oven for at least 20mins, until the tops are starting to brown and the cake bounces back when pressed lightly. You can also check that they are cooked by sticking a wooden skewer into the middle, the cake is ready when the skewer comes out dry.
Allow the cupcakes to cool on a cooling rack completely before icing them. These cupcakes are filled with a mango purée, and topped with a vanilla buttercream icing. The perfect buttercream has a 2:1 ratio of icing sugar to butter, and I like to add 2 tablespoons of milk (or cream if you’re feeling indulgent!). I also added a fresh vanilla pod. Finally, I garnished these with some chopped mango.
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