Easy Iced Cupcakes

Iced CupcakesFor those of you who have sampled my World Famous Muffin recipe (as well as those of you who haven’t), you’ll love this recipe for cupcakes. The basic recipe is the same (but halved!) but feels like a very different cake…and they’re lots of fun to ice!


  • 100g butter
  • 100g caster sugar
  • 150g self raising flour (if you want a chocolate sponge, use 125g of flour and 25g of cocoa)
  • 2 medium eggs
  • 2 tablespoons milk
  • 1 pack of ready to roll fondant icing
  • Icing sugar (to dust your work surface)
  • Icing pens
  • 2-3 teaspoons jam (or jelly for my North American followers!)

Equipment Needed

  •  Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper cases (or silicone for the environmentally conscious!)
  • 12 hole cake tin
  • Pastry brush
  • Round cutter (slightly smaller than your cake cases)
  • Cooling rack
  • Rolling pin


1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)

2. Add the flour to the bowl

3. In a jug, whisk the milk and eggs together

4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)

5. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)

6. Leave to cook on the rack

7. When cooled, place your cutter over your cake to make sure it is the right size – you’ll need one that is slightly smaller than your cake top

8. Dust your work surface with icing sugar and roll out your icing and cut your circles of icing

9. In a small bowl or ramekin, spoon two teaspoons of jam and heat in the microwave for a few seconds until it is warm

10. Using your pastry brush, lightly brush your melted jam onto the centres of each cake and press on your icing circles (the jam will help it stick) – leave your cakes for another 30 minutes

11. Use your icing pens to decorate your cakes

11 thoughts on “Easy Iced Cupcakes

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