Cupcakes For Kids

1. 1

   Preheat oven to 175 C.

2. 2

   In a medium-sized bowl sift together the flour, baking powder and salt. Set aside.

3. 3

   In the bowl of your electric mixer beat the butter until soft and creamy (about 1-2 minutes). Gradually add the sugar and beat until light and fluffy (about 3-5 minutes). Add egg yolks, in two batches, beating well after each addition. Add the vanilla and beat until combined.

4. 4

   With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.

5. 5

   Now line a cupcake tin or muffin tin with paper cups (recipe makes 12 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don't over fill.

6. 6

   Bake at 175 C for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger. (Do not over bake or the cupcakes will be dry.)

7. 7

   Remove the cupcakes from the oven and let them cool before decorating. When the cupcakes are cool, fill a pastry bag with the buttercream frosting and pipe onto the cakes. Use a piping bag with a star nozzle if you have one.

8. 8

   Serve and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.