Cupcakes at TheScrapbookStore.ie

As it's nearly Easter and it's practically the law to indulge in sweet things around this time, I've decided to devote this post to cupcakes!

I know lots of you are fans of these small cakes, so how about creating some to give as Easter gifts for friends and family? Right now we have in stock the cutest cupcake cases and presentation gift boxes! The boxes come in packs of three and are available to hold 1 or 4 cupcakes.



Now all you need is the cupcakes! I found a really good recipe recently in, of all places, the Aldi catalogue (you know, the free one that comes in the door every couple of weeks). Here it is:

For cupcakes:

175g butter, at room temperature

175 caster sugar

3 large eggs

250g self raising flour

3 tablespoons milk

1 lemon, zested finely chopped

half a vanilla pod, seeds only

Method:

1. Line the cupcake paper cases into a cake tin. Pre-heat oven to 170c.

2. Beat the butter and sugar together in a bowl until pale in colour.

3. Beat in the eggs one at a time. Mixing well between each stage.

4. Gentle fold in the flour a little bit at a time.

5. Add the milk to loosen the mixture up slightly.

6. Split the mix in two and add zest to one half and vanilla seeds to the other half.

7. Spoon the mixture into the paper cases and bake in the oven for 45 minutes.

8. Remove from the oven and allow to cool before decorating.

For really scrummy toppings, you can't beat Martha Stewart's recipe for Mix and Match Cupcakes.

You make a basic Vanilla Buttercream by beating 4oz of unsalted butter with an electric mixer until light and fluffy. Then, putting the mixer on medium speed, beat in 12oz of icing sugar, 4oz at a time, beating well after each addition. Mix in half a teaspoon of pure vanilla extract. Increase speed to high and beat until light and fluffy, about 5 minutes.

To create a Raspberry Buttercream, use the recipe above and at the end beat in 3 or 4 teaspoons of seedless raspberry jam.

To create a Chocolate Buttercream, use the recipe for Vanilla Buttercream. Then melt 4 ounces of dark chocolate in a bowl set over a saucepan of simmering water until smooth. Remove it from the heat and allow it to cool to room temperature. Then beat the cooled chocolate into the buttercream.

Spread the frosting on top of the cupcakes with the back of a spoon or a butterknife and finish with a swirl.

Enjoy!