Frosty Cupcakes

Cupcake (also called fairy cake or patty cake) is a small piece of cake usually in the shape of a flutter cup. It is very good as snacks and can be used for different occasions such as weddings, birthdays or Valentine or any passionate get-together. Cupcakes can be prepared within 30-35 minutes. It has a sweet soft taste with your desired flavour (as you like it). This recipe will guide you through simplified steps in making cupcakes. You will learn how to make frosting to be used as a topping.

Special Tools Needed

Muffin tins (cupcake cases) (lined with paper cases or liners (you can get a 2×12 holes size).

Oven for baking

Bowl to prepare the batter


110g unsalted softened butter

110g of sugar

2 large eggs

½ spoonful of vanilla extract

110g of self-raising flour

Frosting for topping

For buttercream frosting

150g softened butter

300g icing sugar

1 teaspoonful of vanilla extract

1/4 teaspoonful of salt

3 tbsp milk

food colouring paste of your choice (optional)

Recipe for Cupcakes


Heat oven to 180 and fill a 12 cupcake tray muffin tins with cases.


Whisk beat the butter and sugar together until it is fluffy then add the 2 large eggs and whisk.


Add ½ tsp vanilla extract to the 110g self-raising flour; add 1/4 tsp of salt, whisk until the mixture is homogenous, light, soft and fluffy.


Scoop the mixture into each cupcake hole in the muffin tins. Bake for 12 – 15 minutes until it turns golden brown. You can determine if is fully baked by testing or inserting a skewer into each of the cupcakes at the centre. If the pin or skewer is clean when you removed it then it is done. Transfer the cupcakes to a wire rack and allow to cool for about 2 to 3 minutes.


Frosting: Buttercream Frosting

Prepare the buttercream frosting by whisking another 150g unsalted softened butter, add 300g icing sugar, 1 teaspoonful of vanilla extract, add a pinch of salt. Whisk together. Then add 3 tbsp of milk. Add food colouring (optional).

Chocolate Frosting

Whisk 150g of unsalted softened butter and 1 tsp cocoa powder together. Add 300g of icing sugar. Add 1 tsp vanilla extract and add powdered sugar and a pinch of salt. Add milk. Whisk until the frosting is light and smooth.

Note: If your frosting is too thick then add some milk to it. If it is not thick, add powdered sugar to thicken it up. Remember if you want to pipe it and design the topping, your topping must be thick so that it can be firm and stay in shape.


Add or pipe the buttercream frosting or the chocolate frosting onto each of the cupcakes. You can always experiment with different flavour in your frosting.

Types of Cupcakes

Below are some types of cupcakes depending on designs and flavours added.

Chocolate Bourbon Pecan Pie Cupcakes

Easy Little Pandas

Apple Pie Cupcakes

Triple Salted Caramel Cupcake

Sprinkles’ Strawberry Cupcake

Bubbly Champagne Cupcakes

Butterbeer Cupcakes

Lemon cupcakes

Dark chocolate cupcake

In preparing any type of cupcake, simply follow the recipe above and add the flavour of your choice to the cupcake batter in step 3 above.

Some of our cupcakes can be found here

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