I love making these cupcakes and what’s good is that you can change them to whatever occasion you are baking them for. You can have so much fun with these.

So, depending on the occasion, all you need to do is change the food colouring, experiment with different pipping nozzles, find different cake sugar decorations and glitter, this work all the time! I’ve used this for Easter, birthdays, Mother’s and Father’s day.

Buttercream cupcakes

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Servings 24 cakes

Ingredients

  

Cupcakes

• 175 g margarine
• 175 g caster sugar
• 175 g self-raising flour
• 2 eggs lightly beaten
• 1 tsp baking powder
• 1 tsp vanilla essence

Buttercream topping

• 200 g unsalted butter softened (leave out of the fridge for a couple of hours)
• 400 g icing sugar
• 1½ tbsp milk
• 2 tsp vanilla extract

Additional cake decorations

• Colouring
• Sprinkles, balls and glitter

Instructions

 

• Preheat the oven to 180ºc/gas 4. Line 2 set of yorkshire/muffin tins with cup cases and set aside.
• With an electric whisk, beat together the margarine and sugar until pale and fluffy.
• In a separate bowl, add the vanilla essence to the egg and in another bowl add the baking powder to the flour.
• Add third of the egg to the margarine mixture and beat together with a wooden spoon, then add a third of the flour and combine, then repeat until all the cake ingredients are mixed together.
• Divide the mixture between the cake cases and place in the oven for 25mins, until they spring back up when lightly pressed in the middle.
• When baked, remove from the oven, remove the cakes from the tin and place on a cooling rack.
• To make the buttercream, beat the butter until smooth, gradually add the sifted icing sugar until all combined, add the milk and vanilla extract.
• If using food colouring, divide the buttercream into other bowls, add the colouring and mix together. Using a piping bag and nozzle, decorate your cakes and sprinkle additional cake toppings. Transfer to an airtight.