From now on I'm only using this recipe for cupcakes. Using the two different flours makes for the most amazing texture. When you bake them you'll know what I mean.
Recipe adapted from The Primrose Bakery Celebrations.
You will need:
110g unsalted butter, at room temperature
225g golden caster sugar,
2 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
120ml semi-skimmed milk
1tsp vanilla extract
110g unsalted butter, at room temperature
60ml semi-skimmed milk,
1tsp vanilla extract
500g icing sugar, sifted
Few drops of food colouring
12 bubblegums
Strawberry sauce (ice cream sauce works perfectly)
Preheat the oven to 180C/160C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases.
In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.
In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.
Remove from the oven and leave on a wire rack to cool.
In a large mixing bowl, beat the butter, milk, vanilla extract and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until the buttercream is smooth and creamy. Add enough food colouring to make the icing pink.
On top place a bubblegum/gobstopper. Drizzle the tops with strawberry sauce.
