Vanilla cupcakes

• butter↗120g g

  softened

• caster sugar↗120g g
• egg↗2
• vanilla extract↗1 tsp tsp
• self-raising flour↗120g g
• butter↗140g g

  softened

• icing sugar↗275g g
• milk↗1-2 tbsp tbsp
• food colouring↗A few drops of

  (optional)

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.

2. 2

   Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.

3. 3

   Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.

4. 4

   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. Set aside to cool for 5-10 minutes. Then place on a wire rack.

5. 5

   For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.

6. 6

   Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.

7. 7

   Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!