Cute cupcakes

For the cupcake mixture

• 120g butter, softened

• 120g caster sugar

• 2 egg

• 1 tsp vanilla extract

• 120g self-raising flour

For the buttercream icing

• 140g butter, softened

• 275g icing sugar

• 1-2 tbsp milk

• A few drops of food colouring (optional)

Oven temperature: Gas mark 4, 350 F, 180 C, Fan 160 C

You will need:  a 12-hole muffin tin lined with paper cases

• STEP 1
  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.

• STEP 2
  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.

• STEP3
  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.

• STEP 4
  For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.

• STEP 5
  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.

• STEP 6
  Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion.

• STEP 7
  Select 3 cupcakes to exhibit at the show.