My sister Kirsty for whatever reason had it in her head for years that baking was hard and left it up to me and mum. A few years ago she got bitten by the baking bug and has been creating some of the most insane decorated cakes for birthdays and other special occasions, like her Christmas Cupcakes.
She’s finally agreed to give me her butter cake recipe provided that I shared it with her directions…
Kirsty tells me that this was a originally a cake recipe that she adapted for cupcakes. It makes three dozen patty pan size, 18-24 muffins or a one big cake (19″ spring form pan).
What you need for Christmas Cupcakes
- 250g butter (cubed, room temperature) [Kirsty uses salted, I bake with unsalted]
- 1tsp Vanilla extract (I think Vanilla Bean Paste always tastes nicer!)
- 240g caster sugar
- Pinch of salt
- 3 eggs
- 335g self raising flour (sifted)
- 35g plain four (sifted)
- 3/4 cup of milk
What to do–Kirsty style
- Make sure you remember to turn the oven on–just a normal temp. (Translated: Preheat the oven to 180°C.)
- It’s a really standard recipe. It’s just the usual directions. Cream butter, sugar. Add eggs. Add flour.
- Bake until they smell good.
What it actually means…
- Preheat the oven to 180°C.
- Cream the butter until light and fluffy. The butter should almost be white. Add the sugar and vanilla, and whip again.
- Add eggs on at a time, fully incorporating them in before adding the next egg.
- Fold in a half the flour and half the milk. Gently mix. Add the rest of the flour and milk.
- Divide the batter evenly into the patty cases and bake until blonde and cake springs back when lightly touched (about 12 minutes).
Making buttercream icing
Making buttercream icing in Australia during summer can be a pain because it’s always so hot and butter has a tendency to melt. It’s not unusual for us to bake in the morning and decorate the cakes in the evenings so the icing doesn’t melt.
Butter cream is pretty simple – one part of butter to two parts sugar and a teaspoon of milk for every ‘part of butter’. Then it requires a lot of beating. This is a job for the Kenwood! Or you can do it with a electric beater if you have that much patience.
For this amount of cupcakes you will need
- 250g unsalted butter (cubed, room temperature) [Kirsty uses salted, I bake with unsalted]
- 500g pure icing sugar (it’s more stable than the icing sugar mixture, so it holds its form better out of the fridge. It’s also gluten free. Icing Sugar Mixture sometimes contains gluten! Go figure.)
- Pinch of salt
- 1 tsp milk
- 1/2 tsp Vanilla extract (I think Vanilla Bean Paste always tastes nicer!)
What to do
- Cream the butter until light and fluffy.
- Add in the half the icing sugar and Vanilla. Beat until smooth.
- Add in the remaining icing sugar and the teaspoon of milk. Beat until light and creamy. It should be white which takes about 10-15 minutes. If it’s still yellow you haven’t beaten it long enough – keep going!
Icing the cakes
Make sure the cupcakes are completely cool. Add the icing to piping bag with a star tip and ice the cakes.
Kirsty keeps promising she’s going to do a video….