- STEP 1
FOR THE CUPCAKES: Preheat the oven to 180c and line a cupcake/muffin tin with cupcake cases
- STEP 2
Cream together the butter and both sugars until it is light and fluffy. i like to use an electric whisk to do this.
- STEP 3
add all the vanilla and then the eggs. whisking well after each addition. If the mixture begins to look like it has curdled add a couple of tbsp of the flour and beat well until the mixture looks smooth.
- STEP 4
using a metal spoon fold in the flour, baking powder and salt. Then stir in the maltesers.
- STEP 5
divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25 min or until a skewer inserted in to the middle of a cupcake comes out clean. Once cooked remove from the oven and leave to cool in the tin.
- STEP 6
FOR THE BUTTER CREAM: Using an electric handwhisk, whisk together butter icing sugar and vanilla until it becomes pale and fluffy.
- STEP 7
You can either dolop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. sprinkle on some crushed maltesers to finish.