For the cupcakes:
1. Preheat the oven to 170°C.
2. Line cupcake tray with cupcake liners.
3. Sift the refined flour and milk powder into a large mixing bowl together.
4. Add melted butter, caster sugar and buttermilk to the bowl. Whisk together well to make a smooth, lump-free batter.
5. Add in the vanilla essence, baking powder and baking soda. Mix in well.
6. The mixture should be of dropping consistency. If it is too thick, you may add 2 tablespoons milk at a time to thin it out.
7. Drop cupcake batter into prepared cupcake moulds. Fill each cavity about 3/4 full so that the cupcakes have space to rise.
8. Bake in preheated oven for 18-20 minutes until done. Check for doneness with skewer test. If required bake a little longer until done. Transfer on a wire rack to cool completely before icing.
For the frosting:
1. Beat the whipped topping with an egg beater until it doubles in volume.
2. If you wish to create different colours, divide the whipped topping into equal portions and colour using two drops of colour per portion.
For the decoration:
1. Fill prepared whipped topping into individual disposable piping bags fitted with different shaped nozzles inserted into their tips and pipe onto cooled cupcakes.
2. Finish with your choice of coloured sprinkles, grated chocolate, flaked or crushed nuts or diced fresh fruits. Serve immediately.
0 servings