Try this irresistibly soft and fluffy cupcake recipe. You won’t regret it – it will become your new go-to!INGREDIENTS- 250g butter, roughly chopped- 440g white sugar- 4 eggs- 4 tsp vanilla- 430g plain flour- 4 tsp baking powder- 250g milkSTEPS1. Preheat oven to 180 degrees, fan forced. Grease a 10 inch (25cm) cake tin.2. Beat butter (250g) and sugar (440g) together for 1 minute at speed 5.3. Add eggs (4) and vanilla (4 tsp) and beat for 30 seconds at speed 5.4. Scrape down sides. Add flour (430g

Turning a cupcake into a tiny winter wonderland ❄️ I think this one is definitely too cute to eat 🥹 I chopped the front piece off the cupcake, cut it in half and added it to the top to make the hill (I did this whilst the cupcake was frozen as it is way easier to work with )I made the tiny houses from a sugar cookie mixture. I cut the tiny shapes and glued them together with white chocolate. I used the @wiltoncakes tip 16 for the trees #cupcake #cupcakeart #tinycake #winterwonderland #cakedecor

Free Recipe Alert!! Click for full recipe Japanese Fluffy Cupcake 24 pcs 2 oz cup Cake 3 pc eggyolks 20 grams sugar 35 grams sunny farms cooking oil 60 grams fresh milk 70 grams cake flour 3 pc eggwhites 25 grams sugar Chantilly Cream 120 grams All purpose cream 30 grams powdered sugar Vanilla strawberry 1 mix together eggyolks and sugar until pale in color and fluffy. 2 fold in oil, milk, and cake flour 3 beat eggwhites and sugar until stiff, fold in the eggyolk mixture 4 pipe into the cupcake

My Favorite CupCake Decorating Ideas for Us - So Yummy