So it’s the time of the semester again, where assignments are aplenty and deadlines are looming nearer. It’s stressing times like this that calls for quick pick-me-ups… and cupcakes sure makes it all better!
It would be great if you can whip up cupcakes to call your own, but with little time to spare in the kitchen, using a pre-mix is totally forgivable! :D
The recipe is real simple and quick, and making them is effortless. Trust me when I say that it only takes a minute to cook! How does that work you ask?? Oh the wonders of the microwave oven!
Ingredients for cupcake:
2 cups of yellow cake mix
2 Tbsp butter, softened
½ cup water
1 egg
Frosting:
1 cup confectioners’ (icing) sugar
2 Tbsp butter, softened
1 tsp vanilla essence
1 tsp milk
food colour of choice
2 cups of yellow cake mix
2 Tbsp butter, softened
½ cup water
1 egg
Frosting:
1 cup confectioners’ (icing) sugar
2 Tbsp butter, softened
1 tsp vanilla essence
1 tsp milk
food colour of choice
1. Simply mix cupcake ingredients to make up the batter.
2. Spoon into minicups about halfway full and pop in the microwave oven for 1 min.
3. Meanwhile, prepare the frosting by creaming icing sugar, butter and vanilla essence. Add milk last and gradually, may need to add more to desired consistency.
4. Leave cupcakes cool before topping up with icing.
2. Spoon into minicups about halfway full and pop in the microwave oven for 1 min.
3. Meanwhile, prepare the frosting by creaming icing sugar, butter and vanilla essence. Add milk last and gradually, may need to add more to desired consistency.
4. Leave cupcakes cool before topping up with icing.
I separated the frosting into 3 batches to which I added different food colourings. To prevent from adding too much colour, use a toothpick to dip into the colouring and use this to mix it into the frosting.
With half of the batter remaining, I added in chocolate chips (get only the best!) and once cooked, topped them up with the chocolate buttercream frosting I made previously. You can do this if you find yourself with too much batter and icing at hand - store them in ziplocs and take them out whenever the need for cupcake calls!
With half of the batter remaining, I added in chocolate chips (get only the best!) and once cooked, topped them up with the chocolate buttercream frosting I made previously. You can do this if you find yourself with too much batter and icing at hand - store them in ziplocs and take them out whenever the need for cupcake calls!
chocolate cuppy cakes
And wala! Cupcakes that are a snap to make, and also quick to finish!
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