Cupcakes are the perfect little treat to add a touch of sweetness to any day. Whether it’s a celebration or a simple treat, they’re sure to put a smile on your face. Cupcake decorating is an art form. You can let your imagination run wild with colours and toppings, making each cupcake a unique creation.
Ingredients:
- 110g softened butter
- 110g golden icing sugar
- 2 large eggs
- ½ tsp vanilla extract
- 110g self-raising flour
- for the buttercream
- 150g softened butter
- 300g powdered sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- food colouring of your choice (optional)
Method of preparation:
Heat the oven to 180°C (160°C fan/gas 4) and line a 12 cupcake tray with baking paper.
Using an electric whisk, beat the softened butter and golden icing sugar until pale and fluffy.
Whisk in the eggs one at a time, scraping down the sides of the bowl after each addition.
Add the vanilla extract and self-raising flour, whisking until just combined.
Spoon the mixture into the muffin cases.
Bake for 15 minutes, or until golden brown and a skewer inserted in the centre of each cupcake comes out clean.
Cool completely on a wire rack.
Whisk the softened butter until super-soft.
Add the icing sugar, vanilla extract and a pinch of salt and whisk until smooth.
Whisk in the milk and, if you’re using food colouring, add it now.
Spoon or pipe the buttercream onto the cooled muffins.
