So recently I came across a recipe by the lovely Zoella, She made Vanilla funfetti cupcakes. They looked delicious so I thought i'd "spice" it up a little, (pun intended) and make them more autumnal and cosy.
INGREDIENTS
CUPCAKES:
125G Caster sugar
125G Self raising flour
125G Unsalted butter
2 Large eggs
1/4 Teaspoon bicarbonate of soda
1&1/2 Teaspoon milk
1 Tablespoon of ginger
1 Tablespoon of cinnamon
Sprinkles
BUTTERCREAM ICING:
335G Icing sugar
150G Unsalted butter
1-2 Tablespoons of milk
1/4 Teaspoon of ginger
1/4 Teaspoon of cinnamon
EXTRAS:
Sprinkles for decoration (Ours are from ebay)
Disposable piping bag
Piping nozzle
CUPCAKES:
1. Preheat oven to 170degrees.
2. Throw all your cupcake ingredients (minus the sprinkles) into a mixing bowl and mix until a runny consistency.
3. Add your sprinkles, as many or as little as you like, its all a personal preference.
4. Mix again until, sprinkles are evenly mixed in.
5. Spoon mixture into cupcake cases, 1 tablespoon per cupcake case, should be enough.
6. place into oven and bake for roughly 10-15 minutes, may need longer depending on how full your cases were, or how big your cupcake cases are.
7. Once baked, let cool before completely the buttercream icing steps and icing your cakes.
BUTTERCREAM ICING:
1. Place your butter into a mixing bowl
2. Add in the rest of the igredients slowly, to avoid a dust cloud.
3. Mix your ingredients together.
4. Spoon into piping bag, ready to ice your cupcakes!
DECORATE:
1. Sprinkle your sprinkles on top.
2. sprinkle some cinnamon on top for extra cuteness!
Sit down and enjoy with a cuppa, whilst you blog, vlog or do your christmas shopping.
Hope you enjoy them,
Love
Nicole & Lucas
