Cup Cakes in Autumn

Cup Cakes

250g unsalted butter, softened
1 cup caster sugar
1 tsp vanilla essence
4 eggs
2.5 cups Self Raising Flour
3/4 cup of milk

Cream Cheese Frosting

125g cream cheese
30g unsalted butter, softened
1.5 cups icing sugar, sifted
1 teaspoon of hot water (or 1/2 tsp vanilla, 1/2 tsp hot water)
drops of colour to suit your need!

Method:

Preheat oven at 180degrees Celsius. Line a 24 capacity muffin tray with cup cake liners (foil or paper is fine).
Beat the butter sugar and vanilla together in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each egg until well combined. Use a large metal spoon to fold in half of the flour, then half of the milk until well combined - then repeat with the remaining milk and flour.
Spoon the batter among the prepared pans. bake in the oven for 20 mins, check by inserting a skewer. Cooked Cakes will return a dry skewer. Remove and turn into rack to cool. Ice with your frosting!

Frosting method:
Mix the cheese and butter until creamed - add sifted sugar and mix well. Add the drops of colour and water.

pipe or spoon the cream onto your fairy cup cakes and top with sprinkles, sugared flowers or anything you'd like....

give to your friends to enjoy!