Style Saturday: Summer Cupcakes #2

I'm back with another Summer cupcake recipe again this Style Saturday as promised. This weeks recipe is the '99' Cupcakes as I think that '99' icecream just sums up the Summer and this sounded like a perfect recipe. These cupcakes are pretty much just plain vanilla sponge with vanilla frosting with a few added extras, so they really quick and simply to make but look really impressive. These cupcakes will be perfect for Summer parties, BBQ's and picnic's. 

There are several ways in which you can decorate these cupcakes as it's up to you and you can base it on how you like your '99' icecream... plain, with a flake, stawberry sauce or sprinkles.  I made a few with a flake and a few with strawberry sauce so there is a little selection.

These cupcakes have a delicious bake there golden brown and crunchy on the outside and the inside is light, fluffy and very moist too. There is a lot of buttercream icing on these cupcakes so there very sweet, and if your not the biggest fan of icing then there probably not for you.

For the cupcakes you will need...

175g of unsalted butter

175g of caster sugar

1tsp of vanilla extract

3 eggs

55g of ground almonds

150g of self raising flour

For the icing you will need...

150g of softend butter

1tbsp of milk

150g of icing sugar

To decorated the cupcakes you will need...

(These are all optional) 

8 mini chocolate flakes

sugar sprinkles 

raspberry or strawberry jam 

To make these cupcakes...

Firstly you need to cream the butter and sugar together until light and fluffy with an electric whisk in a large bowl, then beat in the eggs one at a time. Then add the flour and whisk for a couple of minutes, then add in the vanilla. After gently fold in the almonds. Line a cupcake baking tray with the cases- this recipe bakes 8-10 cupcakes. Then spoon in the mixture until the cases are about 2/3 full. Bake in the oven until golden brown and are springy to touch, then allow to cool on a wire rack. 

To make the butter cream icing...

Place the butter, milk and icing sugar into a medium sized bowl and whisk until smooth with and electric whisk. 

To decorate the cupcakes...

Spoon the icing into a piping bag with a large star nozzle and pipe the icing over the cakes to a peak like an ice-cream cone. Press a flake into each cake and then if you like you can scatter a few sprinkles on top. If you want to add strawberry sauce you need to warm the jam and then drizzle a little over the cakes. 

I hope you like this recipe -If you bake these cupcakes be sure to send me your pictures on Instagram with the hashtag #connielovesbeauty

xoxo

Connie