My friend had a cocktail party recently, so I thought I would bake some cupcakes to take, they went down really well so I thought I would share the recipe. It is really easy to put together, and the buttercream was the perfect consistency. I struggle enough with piping, so if the buttercream is right it really makes all the difference.

190g Butter
180g Castor Sugar
3 Eggs
150g Flour
30g Coco Powder
1 Tsp Vanilla Extract
1 Tbsp Horlicks
2 Tbsp Milk

Butter Cream:
150g Butter
250g Icing Sugar
20g Coco Powder
Splash of milk if needed

The method is so simple, I just used the all in one method, popping all the ingredients in a big bowl and using an electric whisk to combine them well. This method is super quick and gets the job done.
Line your tin and fill each case around 2/3rds full. Put them in the oven, preheated to 170 degrees C, and bake for 10-15 minutes.
For the butter cream I began but just beating the butter, on it's own, for 5 minutes with an electric whisk. I found this made such a big difference and I will continue to do this whenever I make butter cream. It really helps lighten the icing and give it a much softer texture, making it not too dense. After 5 minutes I added the icing, in halves, so there wasn't a huge powder cloud, and once that was combined I added the coco powder. I didn't have to use any milk this time, however sometimes it does need loosening slightly.
I finished off by piping on the buttercream, really shabbily, I am not the best at decoration I will admit, and finished each cake off with 3 malteasers.

I hope you enjoyed this post, let me know you favourite cupcake recipe!

Allie x


  1. Oh gosh, these look so yummy!