Written by Shelby Ali, owner and creator of Shelb Bakes
Vanilla Cupcake with Buttercream
200g Self-raising flour
200g Caster sugar
200g Cake margarine
1/2tsp Baking powder
1 tsp Vanilla extract
For the Buttercream:
250g Salted block butter, room temperature
500g Icing sugar
1 tsp Vanilla extract
Food colouring gel (optional)
Lots of sprinkles
- Heat oven to 180c / 160c fan. Line a cupcake pan with paper cases. This recipe should make 12 cupcakes. (Top tip, I find using muffin cases is better!)
- Combine the self-raising flour, salt and baking powder together. (Don’t forget to sieve this mixture.)
- Whisk the eggs, milk and vanilla extract together.
- Cream together the caster sugar and cake margarine. (This is easier to do with an electric mixer.)
- Once the mixture is white and fluffy, gradually add the egg mixture making sure the batter doesn’t split. (If the mixture splits, add a small amount of the flour blend.)
- Carefully fold the flour blend into the batter. (Ensure there are no lumps.)
- Fill the paper cases 3/4 of the way up. (Personally, I use a mechanical ice cream scoop which makes things a lot easier and leaves little to no mess.)
- Bake for 15 minutes, until golden brown in colour. (The cakes should be light and spongy to the touch.)
- After the cupcakes come out of the oven, take them straight out the cupcake tray and leave to cool on a wire rack. (Taking them straight out the tray reduces the risk of them becoming soggy.)
- While the cupcakes cool, beat the icing sugar, block butter and vanilla extract to create the buttercream.
- Once combined, add food colouring gel. (If the buttercream is too hard, add 2 tsp boiling water, the buttercream should be white and airy.)
- Put the buttercream into a piping bag with a star nozzle.
- When the cupcakes are cool, begin to pipe the buttercream onto the cupcakes in a swirl. Add as many or as little sprinkles as you like.
- Lastly, once finished decorating, Enjoy!
Starting my little business:
Hello! My name is Shelby, the owner of Shelb bakes. My passion for baking really began when I started my college course at University College Birmingham. I was drawn to baking as I have always been creative and had the desire to use that within a hobby I also really enjoyed.
I previously completed an Art and Design course at college however, I realised that I could further channel my creativity into something I not only enjoyed but, could also transform into a career!
As I unlocked my talent for baking and decorating, I began selling my cakes to family and friends before widening my customer base. The idea of turning my hobby into a career became a reality when I registered Shelb bakes as a business on the 14th of November 2022.
Since registering my business, I have attended many events, fairs, and markets. I have learnt how to manage my own social media with the help of a close friend. Overcome many hurdles, yet, with continued support from my friends and family, I feel inspired by them in all I do.
@shelbbakescakes on Instagram and Facebook!