Ingredients Jump to Instructions ↓

  1. 100g of soft margarine

  2. 120g of self-raising flour

  3. 2tbsp of cornflour

  4. 110g of white caster sugar

  5. 1tsp baking powder

  6. 2 large eggs

  7. 1tsp of vanilla essence

  8. 600g icing sugar sifted

  9. 200g unsalted butter

  10. 80g cocoa powder

  11. 80ml whole milk

  12. 5 or 7 star nozzle

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 170°C (325°F) gas 3.

  2. Put all ingredients in a kitchen mixer and mix until light and fluffy using paddle attachment.

  3. Mix for approx 1 min or so.

  4. Spoon into 10 paper muffin cases in a muffin tin and bake for 20 mins until the cakes feel light and spongy to the touch. Leave to cool for 2 mins in the tin and then remove and place on a cooling rack.

  5. Occasionally I fill the centres with strawberry jam before putting buttercream on top, by using a knife to cut out a small cavity in the top of each cupcake and filling it with jam.

  6. To make the buttercream: Put all the above frosting ingredients in your mixer and mix on slow for 2 mins then once the mixture has started to come together, mix on a high speed for approx 5 mins.

  7. Put the buttercream into a large piping bag with a 5 or 7 star nozzle and pipe onto top of cupcakes.

  8. Decorate with edible sprinkles and shop-bought daisy cake toppers.


Send feedback