Cute cupcakes

Cute cupcakes

From Pasta to Pancakes
Claire Peters

Cupcakes have become very trendy and are everywhere – there are even shops dedicated entirely to cupcakes. They’re perfect when you have lots of friends round and they’re really easy to whip up.


Quantity Ingredient
225g self raising flour
225g caster sugar
225g butter
3 large eggs
20 cupcake cases

Butter icing:

Quantity Ingredient
350g icing sugar
275g butter, softened
1 teaspoon pink food colouring, (optional)
selection mini marshmallows, silver balls or sweets, to decorate


  1. Preheat the oven to 180°C. In a large bowl, mix together the flour, caster sugar and butter until smooth and evenly combined.
  2. Add the eggs and mix well. The mixture should be light and fluffy.
  3. Put the cupcake cases on a baking tray and spoon 1 tablespoon into each one.
  4. Bake in the oven for 15–20 minutes until golden. To check whether they’re cooked, insert a skewer into a cake – if it comes out clean it’s cooked, if not give it another 5 minutes. Remove from the oven to cool.
  5. Meanwhile, make the butter icing. Mix the icing sugar with the butter. It’s very sweet, so you could always do half butter and half cream cheese if you prefer. I love adding food colourings to the icing, as it’s fun to have different coloured cupcakes. So add the colour you want.
  6. Spread the icing over the cupcakes.
  7. Decorate with mini marshmallows, silver balls, sweets… It’s up to you.

Optional extras:

  • You could add 1 teaspoon of vanilla essence to the cake mixture. You could also add 2 tablespoons of cocoa and make chocolate cupcakes. This would work in both the cake mixture and the icing.

Serving suggestions:

  • I love the cakes with different toppings. Get creative!


  • Un-iced cakes will keep for 3–4 days in an airtight container. If they are iced they need to go into the fridge.
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