Anniversary cupcakes

Anniversary cupcakes

Celebrating any event necessitates the making and consuming of cake. Our 25th wedding anniversary this week was no different. Except that I didn’t get to eat the cakes I made. They went to work with the husband to be shared with his work colleagues. I’m on school summer holidays so no one in the staff room to share my cakes with. These simple cupcakes were made a little more special by using silver cupcake cases (it’s our silver anniversary!), silver glitter spray, vanilla buttercream frosting and a few silver balls.

Anniversary cupcakes. – makes 12

2 eggs

weight of the two eggs in self raising flour.

weight of the two eggs in caster sugar.

weight of the two eggs in soft butter

1 tbsp milk

vanilla powder

12 cupcake cases

Icing

5 oz soft butter

10 oz icing sugar

milk to slacken if needed

• Pre heat the oven to 180c
• Place cupcake cases into a muffin tin.
• Beat together the butter, vanilla and sugar until light and airy.
• Beat in the eggs one at a time.
• Fold in the flour gently. Add a splash of milk if you need to slacken the mixture to dropping consistency (the batter falls of the spoon without the need to shake it!)
• Divide the mixture evenly between the cake cases and bake for 15 minutes or until golden brown and springs back when gently pressed.
• Remove from the oven and allow to cool completely before icing.
• To make the icing, beat the butter until very soft and then beat in half the icing sugar. Once combined add in the second half of the icing sugar. Again, if the icing is too stiff to pipe, add a little milk to the buttercream mixture to loosen it.
• Using a star nozzle pipe swirls onto the top of the cold cakes. Spray with a little glitter and sprinkle with a few silver balls.

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