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Ingredients

For the icing

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.

  • STEP 2

    Fold the flour into the mixture along with a little milk – the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.

  • STEP 3

    Cook the cakes for 12-15 mins – they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.

  • STEP 4

    To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.

Recipe from Good Food magazine, July 2018

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A star rating of 4.4 out of 5.45 ratings
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