- Heat oven to 180 C / Gas 4. Line a tin with silicone or paper cupcake cases.
- First, weigh your ingredients according to the weight of your eggs. Weigh your eggs in their shells, and then measure out the same weight of butter, sugar and flour. I used two eggs to make 12 cupcakes, but you can increase or decrease the quantity as desired.
- Make sure the butter is softened; I actually melt mine in the microwave for 30 seconds. Whisk the softened butter with the sugar until it goes a nice creamy colour.
- Add one egg and an equal weight of sifted flour and mix. Repeat this step until you are on your last egg.
- Next, add any flavouring you would like - vanilla, chocolate, coffee, etc. I generally make up my flavourings depending on what is in my cupboard. Mix well and try to get as much air into the mix as possible! Spoon mixture into cases so they are 2/3 full.
- Place in the pre-heated oven and bake for 12 minutes. Check they are cooked by inserting a knife into the centre of the cake, if it comes out clean they're good to eat!
- When they are cool enough to handle, slice a little off the top of so that they stand upside down without too much wobble, then take off the cases and leave to cool completely.
- For the icing, use a ratio of 1 part butter to 3 parts icing sugar with a teaspoon of flavouring and just a dash of milk at the end to get the right consistency. The quantities listed above are for 12 cupcakes with a 'healthy' amount of icing. Simply combine and beat well till the icing is smooth.
- Place the icing in an icing bag to make swirls around the top of each cupcake. I am sure you could ice them without an icing bag but this is by far the quickest way.
- Google images of your chosen cartoon character, print and cut them out. Stick them to cocktail sticks and place them into the top of the icing.
- Have fun!
I use the colour gels for coloured icing, but the liquids work just as well, although you might need to add an extra 20g of icing sugar if you use a lot of the liquid.
Dairy free version
For dairy free cupcakes, use margarine or baking fat for the cupcake mixture instead of butter, and then for the icing use sunflower spread instead of butter and skip the dash of milk.
Cake photography by jamestux.com