Cupcake recipe

• soft butter↗110g g
• golden sugar↗110g g
• large eggs↗2
• vanilla extract↗½ tsp tsp
• self‑raising flour↗110g g
• soft butter↗150g g
• icing sugar↗300g g
• vanilla extract↗1 tsp tsp
• milk↗3 tbsp tbsp
• food colouring↗

  optional, as desired

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C fan/gas 4 and line a 12‑cup muffin tin with paper liners.

2. 2

   Using an electric mixer, beat 110 g soft butter and 110 g golden sugar until pale and fluffy, then gradually add the 2 large eggs one at a time, scraping down the sides of the bowl after each addition.

3. 3

   Add ½ tsp vanilla extract, 110 g self‑raising flour and a pinch of salt, mix until just combined, then spoon the batter into the paper liners.

4. 4

   Bake for 15 minutes until golden, and a skewer inserted into the centre of each cupcake comes out clean. Allow to cool completely on a rack.

5. 5

   To make the buttercream, beat 150 g soft butter until very soft, then add 300 g icing sugar, 1 tsp vanilla extract and a pinch of salt.

6. 6

   Whisk until smooth and homogeneous (start slowly to avoid a cloud of icing sugar), then beat in 3 tbsp milk.

7. 7

   If you wish to add colour, now add food colouring. Pipe or spoon it onto the cooled cupcakes.