Bake something to celebrate National Cupcake Week

It’s almost National Cupcake Week, so we challenged Rachel to bake celebratory cupcakes worthy of this illustrious occasion.

Can you craft a creative cupcake? Why not share your sweet delights with us and we’ll feature you in the Trex Family Bakery.

Just post your photo to Instagram using the hashtag #BakingWithTrex.

National Cupcake Week

I absolutely love Cupcakes! The love was born on my first visit to America when I was 8 years old and I was completely enamoured by the colours of the frosting and the beautiful designs and decorations. Cupcakes (or to use the British term Fairy Cakes) have been an emerging trend in the UK and I am so glad to see these little treats popping up everywhere…cupcake heaven!

Back to School Baking

I always bake with my niece and for this challenge we wanted to make something pretty for her to take into school on her first day!

Ingredients

  • 125g Self Raising Flour
  • ¼ tsp Salt
  • 115g Light Muscavado Sugar
  • 75g Trex
  • 2 Eggs
  • 3 tbsp Milk
  • ½ tsp Vanilla Extract

For the topping:

  • 75g Butter
  • 125g Icing Sugar
  • Pink Sparkle
  • Food Colouring

Makes: 12 Cakes
Bake Time: 12 Mins
Prep Time: 40 Minutes 

Step 1

Preheat the oven to 180ºc/fan oven 160ºc/Gas Mark 4. Place 12 paper cake cases into a cake tin. Sift the flour and salt into a mixing bowl then add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture until it is smooth and creamy – approx. 2 minutes.

Step 2

Spoon the mixture into paper cases. Bake for 12 minutes, or until golden and risen. Cool in a tin for a few minutes then place onto a chopping board or wire rack to cool.

Tip: Don’t overfill the cake cases as they will rise in the oven and can overflow – a dollop in the centre about a third of the size of the case will rise to beautifully formed cupcakes!

Step 3

For the buttercream topping, beat the butter in a mixing bowl until it softens then beat in the icing sugar until blended to form a light and fluffy consistency. Then add the food colouring and stir until completely blended.

Tip: You can use any food colouring you like and you can always add a little drop of apple/raspberry juice or lemon zest to flavour your buttercream icing.

Step 4

I use a combination of cheats and tricks techniques for my piping – I use a ready bought nozzle and I attach this to a homemade piping bag made out of baking paper.

You can find ‘how to’ instructions for making piping bags online and it adds a great bit of arts and crafts if you’re baking with kids.

Allow cakes to cool first and then when you are piping work slowly from the outside of the cake into the centre and then tail off as a peak in the centre.

Step 5

Decorate your beautiful creations to your heart’s content. For this challenge Darcey and I used shop bought white chocolate stars because these are Princess Fairy Cakes!

Tip: If you’re decorating cakes with writing icing or piping, first place the buttercream topped cakes into the fridge to harden so that the designs don’t run or bleed into the icing.