Cupcakes:
Cream Butter and Sugar together in a large bowl, until light and fluffy.
Add the vanilla, then beat in the eggs one at a time.
Beat mixture until smooth.
Add the flour, and mix until it's all combined.
(if the mixture is too stiff, add a tsp of water and milk to loosen it)
Use the ice cream scoop to put the mixture into the cupcake cases, one scoop per cupcake case, and that way they will all be even.
Put the cupcakes into the oven for 25-30 minutes, or once they spring back when pressed, and if you put a skewer into them it comes back out clean, then they are done
Vanilla Syrup: (make while cakes are baking)
Put water, sugar and vanila extract into a pan over a low heat.
Stir gently until the sugar has dissolved.
Turn up the heat and boil for 1 mintue, then remove the pan from the heat.
As soon as the cakes come out of the oven, brush them with the vanilla syrup, to make them nice and moist.
Buttercream:
Put the butter, icing sugar and vanilla extract into a bowl and beat until the mixture becomes light and fluffy.
Add the vanilla extract and food colouring and mix it until the food colouring is all through the mixture.
Once the cupcakes are completely cool, you can pipe the icing onto it.
The good thing about there being so many cupcakes is that you can use a few to practice with until you get the hang of piping, or how you prefer to do it. Or you could just spread the icing on with a knife.
Decorate with sprinkles, or dessicated coconut if you want, to make them look nicer.
Cream Butter and Sugar together in a large bowl, until light and fluffy.
Add the vanilla, then beat in the eggs one at a time.
Beat mixture until smooth.
Add the flour, and mix until it's all combined.
(if the mixture is too stiff, add a tsp of water and milk to loosen it)
Use the ice cream scoop to put the mixture into the cupcake cases, one scoop per cupcake case, and that way they will all be even.
Put the cupcakes into the oven for 25-30 minutes, or once they spring back when pressed, and if you put a skewer into them it comes back out clean, then they are done
Vanilla Syrup: (make while cakes are baking)
Put water, sugar and vanila extract into a pan over a low heat.
Stir gently until the sugar has dissolved.
Turn up the heat and boil for 1 mintue, then remove the pan from the heat.
As soon as the cakes come out of the oven, brush them with the vanilla syrup, to make them nice and moist.
Buttercream:
Put the butter, icing sugar and vanilla extract into a bowl and beat until the mixture becomes light and fluffy.
Add the vanilla extract and food colouring and mix it until the food colouring is all through the mixture.
Once the cupcakes are completely cool, you can pipe the icing onto it.
The good thing about there being so many cupcakes is that you can use a few to practice with until you get the hang of piping, or how you prefer to do it. Or you could just spread the icing on with a knife.
Decorate with sprinkles, or dessicated coconut if you want, to make them look nicer.
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