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Vanilla Buttercream Cupcakes

When I was a little girl, the only thing I ever remember my mum baking was Scones, Christmas Mince Pies & Butterfly Buns.

I remember loving the butterfly bun, snapping off its cake wings before diving in to eat all the butter cream icing in the space left beneath them.

They seem quite out of fashion just now with the calling for cupcakes, muffins, whoopies & macaroons. I wanted to make something with the kids which also had a bit of nostalgia for me and so we decided on easy cupcakes with butter cream icing & I let the kids do there own thing with the decorations.

The dog has been cleaning the kitchen floor from the coloured sprinkle droppings so will be headed in there with a mop as soon as this post is finished. - messy but delicious!

Cupcakes

  • 120g plain flour
  • 140g caster sugar
  • 1 ½ tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼tsp vanilla extract
  • 1 quantity vanilla frosting
  • hundreds and thousands or other edible sprinkles, to decorate
  • a 12-hole cupcake tray, lined with paper cases
For the vanilla frosting:
  • 250g icing sugar, sifted
  • 80g unsalted butter, at room temperature
  • 25ml whole milk
  • a couple of drops of vanilla extract

  1. Preheat the oven to 180 degrees
  2. Put the flour, sugar, baking powder, salt and butter in a bowl & with an electric whisk until well combined
  3. In stages pour in half the milk and beat until the milk is just incorporated.
  4. Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated
  5. Continue mixing for a couple more minutes until the mixture is smooth.Try not to over mix at this point or they will not rise
  6. Spoon the mixture equally into the paper and bake in the preheated oven for 20–22 minutes, or until light golden and the sponge bounces back when touched.
  7. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  8. When the cupcakes are cold, spoon the vanilla frosting on top and decorate with whatever you have to hand (we used edible balls, mini eggs & hundreds and thousands)
For the vanilla frosting:
  1. Beat the icing sugar and butter together
  2. Add milk and vanilla extract in a separate bowl, then add to the butter mixture a couple of drops at a time. Once all the milk has been incorporated, turn the mixer up to high speed.
  3. Continue beating until the frosting is light and fluffy, at least 5 minutes then decorate & enjoy
  4. These can be frozen un iced for a month!

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