How to bake & decorate the best cupcakes


Cupcakes look fantastic, taste great and they are so simple to make and decorate

What you need:


  • 175g/6oz caster sugar
  • 175g/6oz butter or margarine, softened at room temperature
  • 3, medium sized eggs - lightly beaten
  • 175g/6oz self-raising flour


For the buttercream icing

  • 225g/5oz butter, softened
  • 500g/10oz icing sugar
  • 1-2 tbsp milk
  • A few drops food colouring – if needed


Equipment: Note list to be provided 

Makes 12 cupcakes 

Preparation method

  • Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
  • Cream the butter and sugar together in a bowl until pale.  
  • Beat in the eggs a little at a time.
  • At the same time fold in the flour using a large metal spoon, until the mixture is of a soft consistency. 
  • Equally spoon the mixture into the paper cases until they are half full.
  • Bake in the oven for 10-15 minutes, or until golden-brown on top
  • By inserting a skewer or a knife into one of the cakes, if it comes out clean.  Your cakes are cooked
  • Set aside to cool, then remove from the tin and cool on a wire rack.
  • For the buttercream icing, beat the butter in a large bowl until soft. 
  • Add half the icing sugar and beat until smooth.
  • Then add the remaining icing sugar, if needed a one-tablespoon of the milk, until the mixture is smooth and creamy.
  • Add the food colouring and mix until well. 
  • For best results use 
  • Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiraling motion onto the cup cakes in a large swirl.


Tips decorating:

  • Sweets look greats.
  • You can always make your own decorations with purchasing petal paste, available in all colours and cutters available in all shapes and sizes.