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Beautiful festive teatime cupcakes made easy - to make these angelic wings, simply cut a deep round from cake tops and slice in half, then you’ll be flying!
125 g unsalted butter, softened
¾ cup caster sugar
1 tsp vanilla extract
1 ½ cups self-raising flour
½ cup milk
1 ⅓ cups vanilla frosting
icing sugar, for dusting
- Preheat oven to 180°C. Line a 12-hole (¹⁄³-cup capacity) muffin tin with paper cases.
- Put butter, caster sugar and vanilla in the bowl of an electric mixer and beat on high, using paddle attachment, until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Sift over flour, then add milk and stir until well combined. Spoon batter into paper cases. Bake for 15 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool completely.
- Using a small knife, cut a deep round from top of each cupcake. Cut rounds in half to make wings. Spoon frosting into a piping bag and pipe on top of cupcakes. Arrange wings on top and dust with icing sugar to serve.