Basic Cake and Icing Recipes

I have finally settled on a recipe for a basic cake and icing. The cake can be made dairy free by substituting the butter for a dairy free spread. I have found the Nuttelex Kosher to be fabulous! It makes a wonderfully light and fluffy cake. The same can not be said for using it for the icing! Major disaster! I’ll stick to the butter icing or Donna Hay‘s meringue frosting. (p102 in her 2009 kids’ issue magazine)
150g unsalted butter / dairy free spread
150g caster sugar
1tspn vanilla extract
2 eggs
150g unbleached self-raising flour
  • Cream butter and sugar.
  • Add vanilla.
  • Add one egg, combining well before adding the next egg.
  • Add flour and mix lightly until batter is light and fluffy.
  • Add to greased tin or patty cases for cupcakes and bake at 180ÂșC until golden and cooked through.

Cooking times – 10 – 12 minutes for cupcakes
                        – 30 – 35 minutes for 20cm round
100g icing sugar, well sifted to remove and lumps.
50 g cold unsalted butter
1/4 tspn vanilla extract
Colourings of choice
  • Combine butter sugar and vanilla in an electric mixer until light and fluffy.
  • Colour as needed, making sure not to add to much colouring as it does change the consistency of the icing.