• Ingredients
  • 110g/4oz butter or marg, softened at room temperature
  • 110g/4oz caster sugar
  • 2 free-range eggs, lightly beaten
  • 110g/4oz SR flour
  • 1-2 tbsp milk

For the butter icing

  • 140g/5oz butter, softened
  • 280g/10oz icing sugar
  • 1-2 tbsp milk
  • a few drops vanilla extract


  • STEP 1
    Preparation method
  • 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.

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