Ingredients
- 110g softened butter
- 110g golden caster sugar
- 2 large eggs
- ½ tsp vanilla extract
- 110g self-raising flour
The Buttercream Topping
- 150g softened butter
- 300g icing sugar
- 1 tsp vanilla extract
- 3 tbsp milk
Method
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- Using an electric mixer, beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time
- Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, mix until its all combined then spoon the mixture into the cupcake cases.
- Bake for 15 – 20 mins, or until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- Whisk together until smooth, then beat in 3 tbsp milk.
- Pipe or spread onto the cooled cupcakes.
- Add decorations on top of the buttercream topping, if you wish
