Butter icing is so rich and delicious, it's the perfect topping for cup cakes. Increase the interest by topping off with a cherry, raspberry or whatever takes your fancy. Simple, classic and very tasty.
300g / 10oz icing sugar
1½ tablespoons of milk (full fat or semi-skimmed)
Food colouring - optional
The butter must be at room temperature before starting this recipe. It's very difficult to mix straight from the fridge.
PREPARATION TIME: 15 minutesThis is a very simple recipe but it really needs a food blender. By all means try it by hand but it's hard work, we promise you.
Icing sugar is very light and when you pour it into the mixing bowl a cloud of it will spread upwards.
The icing can be coloured with food colouring. This can be done either when mixing initially or later to only a portion of the icing. For the whole mix add two drops of food colouring. Add less if only colouring a portion.
Add all the ingredients to the food mixer bowl and blend at full speed for 30 seconds. That's it!
Spread the icing over the cup cake. For the final smoothing use a knife warmed in hot water to obtain a smooth finish.
Butter icing mix for cupcakes
Decorated cupcakes often look better with the risen top sliced off before adding the icing. If you want to do this, and we recommend it, then slice the top off. Use a serrated knife edge for a clean cut.
Cut off top of cupcakes before icing