Hey Guys!
So today I'm actually doing my first baking post, I can't actually believe that I haven't done one before as I love baking! I have though done a few baking videos on my YouTube channel if you would like to check them out! (www.youtube.com/BethanAmyJames)

• 8oz Caster Sugar
• 8oz Butter/Stork
• 4 Eggs
• 2 teaspoons of Vanilla Extract
• Around 3 tablespoons Milk

For the icing you will need:

• 150g Butter
• 350g Icing Sugar
• 2 or more teaspoons of Vanilla Extract

So the first thing you will need to do is cream the sugar and butter/Stork together, I just use an electric whisk. You can use what ever you have though, whisk, electric mixer or just with a wooden spoon! Also preheat your oven to around 180ºc on a fan oven.

Make sure they are combined well with no lumps! If your butter is at room temperature it will be much easier to combine!

The next step is to add the eggs and the vanilla extract, again just using the whisk. I normally add 2 eggs, then whisk and then add the other eggs and the vanilla extract.  A little tip is, to make sure your eggs aren't too cold, so therefore your mixture won't curdle.

Once everything is fully combined it should be looking a little something like the above. If your mixture does curdle, don't panic!! Just add in a sprinkle of flour and it should be just fine.

Now it's time to add in the flour and the milk. You won't need the whisk anymore just a metal spoon. I normally just add a them a bit at a time, folding them both in. To fold just take the spoon down the middle and cut in half then fold back over.

Once everything is fully combined, your mixture should be looking very smooth but not too thin and not too stiff. If it's a bit too stiff just add in a bit more milk.

You are now ready to spoon the mixture into your cases,or you could use the same recipe to make a bigger cake. I like to use an ice cream scope as I find it pops the perfect amount into the cases. Trust me that thing is not just for ice cream!! 

Put in the cakes into the oven, for roughly 20 mins, or until golden brown. If you tap the top of one of them it should spring back.
Once they have come out of the oven, I like to display them on a cooling rack just so that they can cool down for about 30 minutes before you ice them. As you can see I probably could have taken them out of the oven a few minutes earlier as a couple of them were a bit browner! However they tasted fine, and no-one will know when you have icing on haha!

Now I love just plain vanilla buttercream on the top of my cupcakes, but you can make whatever! Now I stupidly forgot to take photos of the icing, but trust me it's very simple to make. All you need to do is whisk the butter in the bowl, at room temperature will be perfect. Once the butter has gone lighter in colour, you can then start to add the icing sugar. Add a bit at a time, so you don't get a big cloud of icing! Once you have combined those, then just add the vanilla to taste. If you want your icing a bit thinner just add a dash of milk. (This will also work if your buttercream has gone a bit dry after combining)

It's now time to decorate your cupcakes, I like to just go simple I'm really not that adventurous! I just piped on the icing, and then just added some Chocolate buttons and maltesers. You can add what ever you like, and I'm sure yours will look more aesthetically pleasing then mine haha!!

That's it for this post, I hope you have enjoyed and please let me know if you are going to try these, and also send me some pictures!
I hope you are well, and go and eat some cake!!
Lots of love,
See you in my next post!
xxx