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Spring Cupcakes

  • BAKE: 20m
  • SERVES: 24

Ingredients

Madeira Cake Mix 500g
  • Madeira Cake Mix 500g
  • Wright’s Madeira Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml (4 tablespoons)
  • Icing Sugar (sifted) 100g
  • Butter (softened) 75g
  • Milk 1 tspn

ADD TO BASKET

METHOD

Method (makes 24 cupcakes):

Place the Madeira mix, water and oil into a bowl and mix well for 1-2 minutes.

Place 24 cupcake cases into a cupcake baking tray and spoon the cake batter evenly between them.

Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 18 -20 minutes until golden in colour and firm to the touch.

Allow to cool completely before decorating.

To make the topping, beat the butter, icing sugar and milk together until smooth and creamy.

Spread or pipe the topping over the top of the cake creating swirls.
Add your decorative sprinkles or balls.

“I mixed some chopped cherries into the Madeira cake mix just prior to baking and it turned out great! The cherries stayed evenly spaced throughout the baking process, not all sinking to the bottom. Wright's bread/cake mixes are the best, worth every penny :-)”

Brenda Tait

Deb's Tips

Why not try using different colour icing, to turn them into Rainbow Cupcakes? Deb the Bread

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