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Recipe by:

Jean Graham

Cupcakes are all the rage at the moment, have fun with your friends experimenting with Graham’s dreamy cupcakes – light and fluffy you’ll be carried off to Cloud 9 with one mouthful.
Prep time
15 minutes
Cook time
20 minutes
Difficulty
Medium
Servings
12

Ingredients: 

For the cupcakes:

  • 110g Graham’s spreadable butter
  • 110g caster sugar
  • 110g plain flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 eggs (medium)
  • 1 tsp vanilla extract

For the buttercream icing:

  • 110g Graham’s spreadable butter
  • 110g icing sugar
  • Optional: 2 drops food colouring

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Instructions: 

Step 1

Pre-heat the oven to 180C/350F/gas mark 4.

Step 2

Line a muffin tin with 12 paper cases.

Step 3

Put the Graham’s spreadable butter and sugar in a bowl and beat until pale and fluffy.

Step 4

Sift the flour, baking powder and salt into the bowl.

Step 5

Beat the eggs and vanilla and add to the bowl. Beat until just combined.

Step 6

Spoon the mixture into the paper cases. Bake for 18 to 20 minutes until risen, golden and firm to the touch.

Step 7

Cool in the tine for 10 minutes, then transfer to a wire rack to cool completely. Cooking time 18 to 20 minutes.

Buttercream icing: It’s the icing that makes them special. Swirl it on using a piping bag and nozzle – but practice on a plate first.

Step 1

Beat the 110g (4oz) Graham’s spreadable butter until soft, then beat in 110g (4oz) icing sugar, a tablespoon at a time.

Step 2

The icing can be coloured with food colouring. This can be done either when mixing initially or later to only a portion of the icing.

Step 3

For the whole mix add two drops of food colouring. Add less if only colouring a portion. 

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