Making the Perfect Cupcake

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19th September sees the start of National Cupcake Week so at Sunny-D we set ourselves the challenge of making the perfect cupcake, with a Sunny-D theme of course!

The perfect Sunny-D cupcake

Makes 20 cupcakes

You will need:

  • 175g (6oz) soft butter or margarine
  • 175g (6oz) caster sugar
  • 3 tbsp Sunny-D
  • zest of 1 orange
  • 3 eggs, at room temperature
  • 175g (6oz) self-raising flour
  • 20 paper cupcake cases 

What to do:

  • Heat the oven to 170 C / gas mark 3.
  • Lay out the 20 paper cases onto a baking tray or muffin tray.
  • In a large mixing bowl, cream the butter with the sugar til light and fluffy. Or put into a food processor and whizz up.
  • Add the Sunny-D and orange zest, and mix in well.
  • Gradually add the eggs and mix well.
  • Fold in the flour, and mix gently.
  • Spoon into the paper cases.
  • Bake in the oven for 10-15 minutes, until the top springs back when pressed gently.
  • Move from the baking tray onto a cooling rack and leave to cool.
  • Meanwhile make the buttercream (see below).
  • When cakes are cool, use a palette knife or flat knife to ice the cakes.
  • Eat them all up!

 

Sunny-D Buttercream

Makes enough for 20 cupcakes

You will need:

  • 150g (5oz) soft butter or margarine
  • 300g (10oz) icing sugar
  • 3 tbsp Sunny-D
  • zest of 1 orange

What to do:

  • Cream the butter or margarine.
  • Add half of the icing sugar and beat in well.
  • Add the remaining icing sugar, and the Sunny-D. Beat in well.
  • Add the orange zest and beat in well.
  • If the icing is too thick, add a little more Sunny-D.

 

Mistakes to Avoid When Making The Perfect Cupcake

  • Leave cupcakes to cool before putting on the icing or it may melt from the heat of the cake.
  • If you are adding hundreds and thousands or other toppings, add them at the last minute or they may absorb moisture from the icing and go soggy.
  • Take the cupcakes off the metal baking trays to avoid the paper cases taking on moisture.

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