Preheat the oven to 180°C/ gas 4.
First make the cup cakes. In a mixing bowl, cream together the butter and sugar until light and fluffy
Gradually mix in the beaten egg, mixing thoroughly between each addition to prevent the mixture from curdling. Mix in the vanilla extract.
Using a metal spoon, fold in the flour, then mix in the milk
Divide the mixture among 12 paper cup cake cases and place in a 12 cup muffin tin or on a baking sheet.
Bake for 20-25 minutes until golden and springy to the touch. Remove from the oven and cool on a wire rack.
Meanwhile, make the frosting.
In a mixing bowl mix the butter gradually adding the icing sugar mixing very well until light and creamy.
Add the milk and vanilla extract, mixing well.
Optional- add food clouring.
Spoon generous amounts of frosting onto the cooled cup cakes and swirl, using a warm, wet knife.
Originally Submitted
4/2/2010
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