So easy to make and you can have a whole heep of fun decorating them. Made with fresh free range eggs, milk and butter. Perfect for everyday baking and special occasions!

Prep Time: 15 mins | Cook Time: 15 mins

110g Unsalted Butter

110g caster sugar

2 Large Eggs

1/2 tsp Vanilla Extract

110g Self-Raising flour

For the Butter Cream

150g Softened Bbutter

300g Icing Sugar

1tsp Vanilla Extract

3tbsp Milk

Food Colouring (optional)

  1. Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
  2. Soften the butter.
  3. Using an electric whisk beat the softened butter and golden caster sugar together until pale and fluffy.
  4. Whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
  5. Add ½ tsp vanilla extract, 110g self-rising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
  6. Bake for 15 mins or until golden brown and a skewer inserted into the middle of each cake comes out clean.
  7. Leave to cool completely on a wire rack.

For the Buttercream:

  1. whisk 150g softened butter until super soft
  2. Add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
  3. Whisk together until smooth (start off slowly to avoid an icing sugar cloud)
  4. Beat in 3 tbsp of milk.
  5. If wanting to colour, stir in the food colouring now.
  6. Spoon or pipe onto the cooled cupcakes.
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