Ingredients
Method
Cupcakes
- Preheat your oven to 180C (Gas mark 4) and line your muffin tray with 12 cupcakes/muffin cases.
- Cream together your caster sugar and baking spread/butter with a hand whisk or stand mixer (using the paddle attachment) until combined and smooth.
- Add in your eggs, self raising flour, milk and vanilla and beat for around 30 seconds, you don't want to over mix your batter as this will make your cupcakes heavy and dense.
- Scoop the mixture evenly into 12 cupcake/muffin cases. I like to use a medium ice-cream scoop to do this as I find it gives me 12 even cupcakes perfectly but you can use a spoon to scoop out your mixture. Each cupcake will roughly be around 50-55g if you'd prefer to weigh them.
- Bake your cupcakes in the oven for 18-20 minutes. Once baked, I like to poke a little toothpick into one of the cupcakes to check they are baked. If the toothpick comes out clean, this means they are done!
- Remove your cupcakes from the muffin tin and place onto a cooling rack to let cool fully before decorating.
Buttercream
- Beat the unsalted softened butter for several minutes using a whisk or stand mixer (paddle attachment). This will take several minutes. You want the butter to have doubled in size and be lighter in colour.
- Add in half of your icing sugar (you can sift your icing sugar if needed) and beat until the icing sugar is fully in-cooperated.
- Add in the rest of the icing sugar, vanilla extract and milk and beat for 1 minutes until the buttercream is smooth.
- Once combined, transfer your buttercream into a piping bag with a piping nozzle of choice.
- Pipe a swirl onto your cupcakes, decorate with sprinkles if you'd like!
- Finally, tuck into one of those delicious cupcakes!