Rich, Creamy & Perfect Every Time! There’s nothing quite like homemade buttercream frosting—it’s fluffy, sweet, and per ...

The end result is fluffy, tender and soft ... You can ice your cupcakes simply using a palette knife: blob on a good mound of icing and smooth down, then use your knife to make a little indent.

Bright, zesty, and perfectly sweet, these Lemon Cupcakes are a refreshing twist on a classic dessert. With a fluffy texture ...

To make the icing whisk the butter, icing sugar and vanilla until soft and fluffy. Add the milk as needed to soften the icing and make it more spreadable. Fill a piping bag and make a swirl on the ...

Gently blend in dry ingredients and milk mixture, then fold the batter until smooth. Divide batter into liners and bake for 12–15 minutes, cool completely. Mix icing sugar, cream, and vanilla, spread ...

Spoon the batter into the cupcake cases to three-quarters full and bake for 20 to 25 minutes, or until a skewer inserted comes out clean. To make the icing, beat the butter until pale and fluffy, then ...

Sift the icing sugar on top ... until the mixture is pale and fluffy. Add the vanilla extract and beat to combine. Put a generous spoon of buttercream on each cupcake, and smooth around with ...

2 Cream the sugar and butter until pale and fluffy. Add the eggs one at a time, then mix in the flour and coffee. Spoon the mixture into the cupcake cases until three-quarters full. 3 Bake for 10–15 ...

We thought cupcakes were good – you know, the light and spongey kind with a creamy, vanilla taste to satisfy our sweet tooth and preferably some decadent icing smothered on. So can you imagine ...