Have you ever been stuck with leftover buttercream frosting, which is just too good to waste? Transform your extra buttercream into cupcakes! The Great British Bake Off has the country baking up a storm every Tuesday and with another lockdown coming, it is with no doubt more people will be dusting off their whisks and bringing out their mixing bowls again.
An astonishing 190,000 tonnes of cake & dessert is wasted every year in the UK! And that is one slice too many for us, with these 3 easy steps you can take your leftover buttercream and bake some delicious cupcakes. American buttercream is made from creamed butter and sugar and that is already the base of most cake recipes!
Below is a guide for approximately 4 heaped tablespoons of buttercream, which makes 4 cupcakes, your measurements will depend on how much buttercream you have.
4 tablespoons buttercream
2 tablespoons self raising flour
1/2 teaspoon baking powder
Optional extra flavouring of your choice (we are using 1/2 lemon)
1. Make sure the buttercream is at room temperate and mix in one egg
2. Sift in the self raising flour and baking powder and mix together. If your mixture is too runny, add a little more self raising flour until you reach a silky cake batter consistency (see below). You can add any extra flavouring, as our buttercream was yellow, we added the juice and zest of 1/2 a lemon.
3. Fill your cupcake cases to 3/4 of the way up. Bake in a preheated oven at 160° for 20 – 30 minutes, resist the urge to open the oven too early as this could cause the cupcakes to collapse!
To check if your cupcakes are ready, poke with a skewer/toothpick, it should come out clean. Enjoy!
Cupcake batter consistency