- STEP 1
- STEP 2
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
- STEP 3
Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time.
- STEP 4
Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency.
- STEP 5
Spoon the mixture into the paper cases until they are half full.
- STEP 6
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.
- STEP 7
Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- STEP 8
For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
- STEP 9
Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
- STEP 10
Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl. For strawberry cakes add a little strawberry sauce to the icing.