Who doesn’t love a tasty cupcake? And not the kind you get from a bakery or grocery store. The kind with homemade buttercream frosting! It’s light and airy rather than thick and heavy. This classic ...

EXCLUSIVE: Craving a vanilla cupcake from New York City's Magnolia Bakery? We're sharing how to make it yourself with tips ...

Both vanilla frosting and buttercream can be used to decorate cakes and cupcakes, but they differ significantly in flavor, ...

These are light and pretty little cakes, lovely for a young girl's birthday party or for an elegant high tea. Preheat the oven to 160 degrees Celsius (140 degrees fan-forced). Line two 12-hole cupcake ...

Combine the butter, cream cheese, vanilla, and confectioners’ sugar in a mixer and whip together at high speed until light and airy, approximately 3 to 5 minutes. Using a small offset spatula, apply a ...

Ingredients: 1 ½ cups (225g) sifted self raising flour, ¼ cup (165g) caster sugar, 125g unsalted butter, softened and chopped, 2 eggs, 1/3 cup (80ml) milk, 2 tsp vanilla extract. Icing: 250g unsalted ...

175g plain cooked (vacuum packed) beetroot, drained (hold a few drops of juice back to use as colouring) and pureed 1 tbsp vanilla extract For the icing: 300g Icing sugar 1. Make the crystallized rose ...

For frosting, using an electric mixer, beat butter, cream cheese and vanilla for 3 minutes or until light and fluffy. Gradually add icing sugar, beating until incorporated. Refrigerate for 1 hour.

A classic cupcake is a fun party favourite, and easy to manage. These chocolate cupcakes with vanilla buttercream can be decorated ahead of the special event, or you can make a cupcake decorating ...

Sometimes, Swiss Meringue buttercream isn't the right icing; while silky and buttery, it's a little tricky to colour deeply and it never sets firmly at room temperature. Personally, I find most ...