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Buttercream & Cupcake Recipes

THE TAYLOR MADE WAY

The Taylor Made Buttercream Recipe

Ingredients

Metric

500 grams unsalted butter

1 Kg icing sugar (powdered sugar) or (confectioners sugar)

1 Tablespoon Vanilla extract

 

Method

 

Make sure your butter is reasonably soft, but not too soft and place in your stand mixer or hand mixer and beat with the paddle attachment for approximately 5 minutes or until it has gone white.

Add half of the bag of icing sugar in with the butter and beat again for approximately 30 seconds to a minute, add the rest of the bag.  Beat again for another minute, then add the vanilla extract.

Your buttercream is now ready to use.

You can either put it in a container in the fridge to use later or use straight away.  The buttercream with last in the fridge for as long as the expiry date on your pack of butter.

You can also freeze your buttercream in a container with a lid for up to 3 months,  to defrost simply take it out of the freezer a few hours before you need to use.

To bring it back to the right consistency quicker you can take out the amount of buttercream you require and blast in the microwave on high in 5 second spurts until you reach your desired consistency.

For blue buttercream add whitener first

Vanilla Cupcake Recipe

Makes 12-15 cupcakes

Imperial

8 ounces Self Raising Flour

8 ounces Caster sugar

8 ounces Stork Margarine or butter

4 Large eggs

1 tablespoon of vanilla extract

METHOD

Put the flour and caster sugar in a large bowl and mix together.  Add all the remaining ingredients and mix with a hand mixer for approximately 1 minute.

Use a muffin pan or cupcake pan and line with cupcake cases.  In America you will use Jumbo cases, fill the cupcake cases 3/4 full.

Place in a preheated oven 150-160c, 300f, Gas Mark 2 for approximately 24 minutes.

Once cooked remove straight from the oven and immediately take the cupcakes out of the muffin tray onto a wire rack to cool.

If you are freezing your cupcakes please make sure they are completely cold before freezing.  If you don’t the cupcake cases will peel.

You can pipe straight onto a frozen cupcake.

Metric

226g Self raising flour

226g caster sugar

226g stork margarine or butter

4 large eggs

1 tablespoon vanilla extract

METHOD

Put the flour and caster sugar in a large bowl and mix together.  Add all the remaining ingredients and mix with a hand mixer for approximately 1 minute.

Use a muffin pan or cupcake pan and line with cupcake cases.  In America you will use Jumbo cases, fill the cupcake cases 3/4 full.

Place in a preheated oven 150-160c, 300f, Gas Mark 2 for approximately 24 minutes.

Once cooked remove straight from the oven and immediately take the cupcakes out of the muffin tray onto a wire rack to cool.

If you are freezing your cupcakes please make sure they are completely cold before freezing.  If you don’t the cupcake cases will peel.

You can pipe straight onto a frozen cupcake.

Chocolate Cupcake Recipe

Makes 12-15 cupcakes

Imperial

6 ounces self raising flour

2 ounces Green and Blacks Cocoa Powder

1/2(half) teaspoon baking powder

8 ounces caster sugar

8 ounces stork margarine or butter

4 large eggs

METHOD

Put all of the dry ingredients into large bowl and stir together.  Add all of the remaining ingredients and mix with a hand mixer for approximately 1 minute.

Using a muffin pan or cupcake pan line with cupcake cases or in America you will use Jumbo cases,  fill the cases 3/4 full and place in a preheated oven 150c, 300f, Gas Mark 2 for approximately 24 minutes.

Remove from baking tray from the oven and immediately take the cupcakes out of the tray and onto a wire rack to cool.

You can freeze your cupcakes but please make sure they are completely cold. You can pipe straight onto a frozen cupcake.

 

Metric

170 grams self raising flour

56 grams Green and Blacks Cocoa Powder

1/2(half) teaspoon baking powder

226 grams caster sugar

226 grams stork margarine or butter

4 large eggs

METHOD

Put all of the dry ingredients into large bowl and stir together.  Add all of the remaining ingredients and mix with a hand mixer for approximately 1 minute.

Using a muffin pan or cupcake pan line with cupcake cases or in America you will use Jumbo cases,  fill the cases 3/4 full and place in a preheated oven 150c, 300f, Gas Mark 2 for approximately 24 minutes.

Remove from baking tray from the oven and immediately take the cupcakes out of the tray and onto a wire rack to cool.

You can freeze your cupcakes but please make sure they are completely cold. You can pipe straight onto a frozen cupcake.

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