A butter cake is a cake in which one of the main ingredients is butter. These cakes are considered one of the quintessential cakes in American baking. They find their origins in the English pound cake, which traditionally used equal parts of butter, flour, sugar, and eggs to produce a heavy, rich cake.

Taken from Wikipedia – Butter cake

Butter cupcake or butter cake is the most basic and moist cake in the cake book, or at least my cake book. In fact, I find it the most versatile kind of cupcake. Keep on reading and you will know why!

Souffle cups filled with dough. I fill it till the half mark. The cupcakes rises perfectly!

The butter cupcake
Ingredients needed

• 180g of unsalted butter, cubed
• 180g of fine granulated sugar
• 180g of eggs
• 180g of self raising flour, sifted
• A few drops of vanilla essence

Optional

• Cocoa powder
• Blueberry paste or any other fruit paste

Utensils needed

• Big mixing bowl
• Wooden spatula
• Normal tablespoon
• Plastic bags (The one without the handle)

Put one cupcake into the oven to test whether the amount piped into the cups are adequate or not.

How to do

• Preheat the oven at 180°.
• Beat the cubed butter and fine granulated sugar till it is white and fluffy.
• Using creaming method, mix in the eggs bit by bit.
• Once the eggs are done, mix the flour in.
• This is where you can add in the optional ingredients. To make chocolate cupcakes, add in cocoa powder. Preferably by teaspoon. Do not add in too much else it will turn bitter. Test it by using your pinky or anything. If you want to make blueberry filling cupcakes, pipe in some of the dough and placed a teaspoon of the blueberry paste. Top it with the dough.
• Fill the dough in the souffle cups. These souffle cups can be bought at Best Baking Solutions in USJ8. Souffle cups are love because you do not need to use the pan and it has a very classy and pretty look! The size I use is F250.
• Trick to fill in without making a mess is by using a plastic bag! Just snip off one of the edges and starts piping it in! Using this recipe, I can fill in 20 cupcakes of size F250.
• To test whether the cupcakes are done or not is best by using either a skewer or a satay stick. If the cupcakes sticks to it, then it is not done yet. Instead, if it comes out clean and easy, it is done.
• To make it cake, just simply fill it in a cake tin and bake!
• Arrange the cupcakes nicely on a tray and put it in the oven. Let it bake for about 16 to 20 minutes

Let it cool down before doing anything!

The icing
Ingredients

• 100g of salted butter, cubed
• 150g of icing sugar (This is the most basic ratio. So say you wanted to make more, it can be about 500g of butter and 550g of icing sugar.)
• Little cute decorative sprinkles

Utensils needed

• Reusable pastry bags or known as piping bags
• Nozzles with different patterns (Can be bought also in Best Baking Solutions from about RM1.50 and above, depending on the patterns)

Once it is cool down, cut it into half to double check that the center is really done. Some ovens might be tricky to use!

How to do

• Place the cubed butter and icing sugar into a mixing bowl.
• Using a mixer with whisk-like beater attachments, beat it till it is all mix. Do not beat too long else the butter will melt!
• Cut the edge of the piping bag, start by making a small cut. Push the nozzle in till it fits nicely. If it doesn’t, cut the piping bag till it fits in tightly and nicely.
• Fill in the icing and start piping away! The key to good piping is, do not fill in too much else you will have a hard time piping!

Decorate the cupcakes by piping icing on top and also cute little colorful sprinkles!