Vanilla Cupcakes

Method

• 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.