Recipe Index

Ingredients

• 4oz butter or margarine, softened at room temperature
• 4oz caster sugar
• 2 free-range eggs, lightly beaten
• 1 tsp vanilla extract
• 4oz self-raising flour
• 1-2 tbsp milk
• 5oz butter, softened
• 10oz icing sugar
• 1-2 tbsp milk
• a few drops food colouring

Method

1. Heat the oven to 350°F and line a 12-hole muffin tin with paper cupcake cases.
2. Cream the softened butter or margarine with the caster sugar in a bowl until the mixture turns pale, then beat in the lightly beaten eggs a little at a time and stir in the vanilla extract.
3. Fold in the self-raising flour with a large metal spoon, adding 1 to 2 tablespoons of milk until the batter reaches a dropping consistency.
4. Spoon the batter into the paper cases until each one is half full.
5. Bake for 10 to 15 minutes until the cupcakes are golden-brown on top and a skewer pushed into one comes out clean, then cool them for 5 minutes in the tin before moving them to a wire rack.
6. For the buttercream, beat the softened butter until soft, add half the icing sugar and beat until smooth, then beat in the rest of the icing sugar with a tablespoon of the milk, adding more milk as needed, and mix in the food colouring.
7. Spoon the buttercream into a piping bag fitted with a star nozzle and pipe it onto each cooled cupcake in a large spiralling swirl.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data