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Cupcakes

These pretty treats are easy and fun for the kids to make.

cupcake with pink icing and decorative candy
Serves
12
Price*
£0.34 Per Serving
Ready in**
45 Minutes

Each 100g serving contains

Nutritional information

Each 100g serving of this recipe contains 330 calories, which is 18 percent of your reference intake for calories.
The sugar is rated High with 31.3 grams, which is 37 percent of your reference intake for sugar.
The fat is rated High with 18.6 grams, which is 27 percent of your reference intake for fat.
The saturated fat is rated High with 11.2 grams, which is 56 percent of your reference intake for saturated fat.
Salt is rated at Med with 0.6 grams, which is 15 percent of your reference intake for salt. skip to ingredients and directions

ENERGY
1,382KJ
330KCAL
18%
FAT
High
18.6g
27%
SATURATES
High
11.2g
56%
SUGAR
High
31.3g
37%
SALT
Med
0.6g
15%
of your reference intake
Typical energy values per 100g: 1,382kJ/330kcal
*Prices are intended as guideline only.
**Cook times are intended as guidelines only.

What it takes

  • 125g self-raising flour
  • 1 level tsp baking powder
  • 125g butter, softened
  • 125g caster sugar
  • 2 large free-range eggs
  • Asda Red Food Colouring
  • Asda Pink and White Pearls, to decorate
  • 125g soft, unsalted butter
  • 250g sifted icing sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk

How to make it

  1. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole bun tray with cupcake cases (not fairy cake or muffin cases). Sift the flour and baking powder together into a large bowl. It's important to measure the baking powder accurately – use a measuring spoon and run your finger across the top to ensure that it's level.
  2. Make sure the butter is soft (a bit like mayonnaise) but not melted. Add the butter, sugar and eggs to the flour.
  3. Beat with a wooden spoon until well mixed. Scrape the sides of the bowl with a spatula and beat again for 1 minute.
  4. Put the mixture in the paper cases, making sure they're all about the same size. Bake for 18-20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
  5. Make the buttercream by beating the unsalted butter until creamy, and then add the icing sugar 1 rounded tbsp at a time. Add the vanilla extract and milk and beat well until the icing is creamy.
  6. Add a tiny blob of red food colouring to the buttercream and beat until the icing is pink. Use a clean cocktail stick to add a little more colouring if necessary. Put the icing in a piping bag with a large star nozzle and pipe it onto the cakes. Or, spread it with a knife.
  7. Sprinkle a few pearls on top of the cakes.