Last week we had our nephew come to stay, whenever he visits he loves to bake some goodies with me, his favourite bakes are cookies and cupcakes. After choosing some sprinkles and decorations while at the supermarket we decided on these cupcakes which I have baked many times before. We both had an enjoyable afternoon in the kitchen and even more enjoyable time eating them!
175g (6 oz) self-raising flour
1½ level tsp baking powder
175g (6 oz) butter, softened
175g (6 oz) caster (superfine) sugar
3 large eggs
2 tbsp milk
1 tsp vanilla extract
150g (5oz) butter, softened
300g (11 oz) icing (confectioners) sugar, sifted
1 tbsp milk
¼ tsp vanilla extract
Sprinkle(s) for decoration of choice
You will also require 12 holed muffin tin lined with 12 paper muffin cases
Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4. Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until well mixes, trying not to over mix the mixture. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes or until the tops spring back when lightly pressed. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.
To make the buttercream, beat the butter until soft. Add the icing sugar and stir until it’s just mixed in, then add the milk and vanilla and beat until light and fluffy. Divide into as many bowls as you want different colour(s) and add edible food colouring (you only require a few drops). Spread the icing on thickly with a palette knife on top of each cupcake or put the icing into a piping back and make a large swirl on top of each cupcake. Decorate each cupcake with your chosen sprinkle(s).