1/2 cup margarine
3/4 cup caster sugar (super fine sugar but not icing sugar – grind in the blender)
1 1/4 cups flour
2 teaspoons baking powder
2 large eggs
1 teaspoon vanilla milk to mix
* Cream margarine and sugar until light and fluffy
* Beat eggs and add gradually into creamed mixture
* Sift flour and add. Add milk and mix until a soft consistency
* Spoon mixture into cup cakes and bake for 15-20 minutes in a mild oven
(190 deg C / 375 deg F). Place in the middle of the oven.
Let them cool totally then ice and enjoy!
Simply the best buttercream icing ever!
I only use this recipe:
1 cup of good quality salted butter
3 teaspoons of vanilla (clear vanilla if you want a whiter color)
4 cups of icing sugar
4-5 tablespoons of coffee cream (18% and up)
Using room temperature butter, place it in your mixer bowl.
Using a paddle attachment, whip the butter until it’s creamy and fluffy.
Add in the icing sugar, one cup at a time, beating in completely, until all 4 cups are combined.
Add in the vanilla and whip again to combine.
Add in your cream, less cream = stiffer icing. More cream – fluffier icing. (I use the caramel International Delight coffee creamer)
Nikita making cupcakes and icing them herself
Prepared, tried and tested by: Nikita, granddaughter of Marlene-Rick Harker