Cup cakes

Cup cakes

Vary the colour of the icing by using different food colourings.

By , 21 September 2015
Cup cakes
  • Ready in: 90 mins
  • Serves: 12
  • Price: 24p per serving
Nutritional Info
Each 96g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt med
  • Energy 1834KJ 438KCAL
of your reference intake.
Typical energy values per 100g: 1910kJ/456kcal.
  • 175g Asda Self-Raising Flour
  • 1½ level tsp baking powder
  • 175g butter, softened
  • 175g caster sugar
  • 3 large free-range eggs
  • 2 tbsp milk
  • For the icing
  • 150g butter
  • 300g icing sugar
  • 1 tbsp milk
  • ¼ tsp Asda Vanilla Extract
  • Asda Food Colouring
  • Asda Posh Pearls (or sprinkles)
  • Pre-heat the oven to 180C/160C Fan/Gas. Line a muffin tray wih 12 paper muffin cases.

  • Sift the self-raising flour and baking powder into a large bowl, then add the butter, caster sugar, eggs and milk. Beat together until well mixed.

  • Spoon into cases and bake for about 20 minutes or until the top springs back when lightly pressed. Cool on a rack.

  • To make the icing, beat the butter until soft. Add the icing sugar and stir until it’s just mixed in, then add the milk and vanilla and beat until light and fluffy. Divide into as many bowls as you want different colours and add food colouring (do this slowly – you only need a few drops).

  • Put the icing into a piping bag and pipe it on to each cake in a large swirl, or if you don’t have a piping bag, spread the icing on thickly with a palette knife. Decorate each cup cake with silver balls or sprinkles.