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Ingredients

For the cupcake mixture

For the buttercream icing

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.

  • STEP 2

    Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.

  • STEP 3

    Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.

  • STEP 4

    Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.

  • STEP 5

    For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.

  • STEP 6

    Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.

  • STEP 7

    Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

Goes well with

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A star rating of 3.8 out of 5.99 ratings
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