← Nouns Cooking · Bakery

Ingredients

• 125 g unsalted butter, soft
• 125 g caster sugar
• 2 large eggs, at room temperature
• 1 tsp Vanilla extract
• 125 g Self-raising flour
• 2 tbsp Milk
• 150 g unsalted butter, soft
• 300 g Icing sugar
• 1 tsp Vanilla extract
• 2 tbsp Milk
• 2 tbsp sprinkles, to decorate (optional)

Method

1. Heat the oven to 180°C (160°C fan, 350°F) and line a 12-hole muffin tin with paper cases.
2. Beat the butter and sugar for 3–4 min until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
3. Fold in the flour, then the milk, until smooth. Divide between the cases; they should be about two-thirds full.
4. Bake for 18–20 min until golden and springy and a skewer comes out clean. Cool in the tin for 5 min, then completely on a rack, about 30 min.
5. Beat the buttercream butter for 2 min until very pale, then beat in the icing sugar in two batches, followed by the vanilla and milk, until light and fluffy. Tint with food colouring if you like.
6. Pipe or spread the buttercream onto the cold cupcakes and finish with sprinkles.

Tips

• Weigh the eggs in their shells and match the butter, sugar and flour to that weight for perfect results every time.
• Frost only completely cold cakes, or the buttercream slides off.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food Joy of Baking