Odlums St.Patrick’s Day Cupcakes

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

Odlums St.Patrick’s Day Cupcakes

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

Odlums St.Patrick’s Day Cupcakes

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

St Patrick’s Day Cupcakes by Odlums

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

St Patrick’s Day Cupcakes by Odlums

CategoryCupcakes, Muffins & Buns

Cook Time15-20 mins

What you need:

  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • 2 tablespoons Milk
  • Few Drops Goodall’s Vanilla Essence

To Decorate

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • Few Drops Goodall’s Vanilla Essence
  • Goodall’s Green Food Colouring
  • Green or White Ready to Roll Icing (optional)

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs, milk and vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Gradually add drops of colouring, mixing well until required shade is achieved. Then pipe or swirl icing onto each cupcake.
  7. If liked, decorate with shamrock shapes. Happy St Patrick’s Day!

Note

  • For shamrock decorations, roll out green ready to roll icing (or knead a few drops of green food colouring into white ready to roll icing until you reach a vibrant colour). Stamp out shapes using a shamrock cutter, then place on top of each cupcake.

http://www.odlums.ie/recipes/st-patricks-day-cupcake

Odlums Pumpkin Cupcakes

odl pumpkin cupcakes
Odlums pumpkin cupcakes

Ingredients

125g/4oz Odlums Self Raising Flour

125g/4oz Butter or Margarine (room temperature)

125g/4oz Caster Sugar

2 Eggs (room temperature)

Few Drops Vanilla Essence

To Decorate

For Buttercream:

125g/4oz Butter (room temperature)

225g/8oz Icing sugar (sieved)

Few Drops Vanilla Essence

Selection of food colouring

Halloween Novelty/Sweets to decorate with matching ribbon for cake case

Method

  1. Preheat oven to 180°C/350°F/Gas 4. Line cup cake tin with baking cases.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 – 20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
  7. Pipe or ‘swirl’ icing onto each cupcake & add Halloween Novelty Pumpkin/Sweet & wrap matching ribbon around cake case

http://www.odlums.ie