Celebration Cupcakes is a modern British recipe for a classic cupcake of a plain sponge base topped with a milk, flour, butter and sugar frosting that makes and excellent base for decorating for just about any occasion. The full recipe is presented here and I hope you enjoy this classic British version of: Celebration Cupcakes.
Sift together the flour, baking powder and salt into a bowl. Place the butter in a separate bowl and ream with the sugar and vanilla extract until pale and fluffy. Add the eggs, one at a time, to the creamed mixture, beating thoroughly to combine after each addition.
Gradually fold in the flour mixture, alternating with the milk then beat gently until just blended.
Divide between 18 wells of two 12-hole muffin tins that have been lined with silicone or paper cases, filling each well just over half full. Transfer to an oven pre-heated to 190C (375F, Gas Mark 5) and bake for 18 minutes, or until well risen, golden brown on top and just springy to the touch. Turn out onto a wire rack and allow to cool completely before decorating.
For the frosting, place the 2 tbsp flour in a small pan then whisk in the milk until smooth. Place over low heat and cook gently, stirring constantly, until thickened. Take off the heat, cover with a sheet of clingfilm (plastic wrap) that is touching the surface of the milk mixture (this prevents a skin from forming) and set aside to cool.
In the meantime, cream together the butter and sugar until pale and fluffy. Gradually work in the milk mixture and the vanilla extract, beating constantly until thoroughly combined. Now beat briskly until the mixture is light and fluffy (about 8 minutes with an electric whisk, longer if beating by hand).
Use this frosting mixture to decorate the tops of the cake. It can either be spread on with a flat-bladed knife or it can be piped.
