Saturday, 5 March 2016

Mother's Day Cupcakes | DIY


Hello beautiful's,

It's Mother's Day time and what better way to make your mum a loving present which is not only cheap for something personal too. BBC Food have so many great baking ideas to make presents for your mother or to maybe plan your Mother's Day baking with your mum? This is my favourite recipe they have;



This recipe makes 24 cupcakes, in 10 to 30 minutes with less than 30 mins preparation time.

What You Will Need: 
 ~ 110g/4oz butter or margarine, softened at room temperature
 ~ 110g/4oz caster sugar
 ~ 2 free-range eggs, lightly beaten
 ~ 1 tsp vanilla extract
 ~ 110g/4oz self-raising flour
 ~ 1-2 tbsp milk
 ~ For the icing
 ~ 300g/10½oz icing sugar
 ~ 2-3 tbsp water
 ~ 2-3 drops food colouring
 ~ Hundreds and thousands, or other cake decorations (optional)

What To Do: 
 ~ Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
 ~ Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
 ~ Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
 ~ Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
 ~ For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
 ~ To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.


I really hope you all enjoyed reading this cupcake recipe, if you do make some of these cupcakes or you have a cupcake recipe of your own then please let me know either by commenting below or by tweeting me. I hope you all have a really wonderful Mother's Day!

With love, Alisha Valerie. x

 


[Disclaimer: Thank you to BBC Food for sponsoring me for this blog post.]

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