If you're looking for something simple to bake with the kids, or just want to make a classic vanilla cupcake, then this recipe is for you!
You can adapt by including almond extract instead of vanilla, or chocolate flakes instead of sprinkles for topping. The choice is yours!
160g caster sugar
160g unsalted butter, soft
2 medium eggs + 1 egg yolk
150g self-raising flour
1 1/2 tsp vanilla extract
120g unsalted butter, soft
200g icing sugar
1/4 vanilla extract
Step 1] Preheat oven to 160C fan and line a cupcake tray with 12 cupcake cases.
Step 2] Cream together the butter and sugar using a wooden spoon.
Step 3] Add the eggs and vanilla extract - stir to combine. If it starts to curdle just add a small dash of flour.
Step 4] Add the flour - stir to combine.
Step 5] Distribute the mixture evenly between the cupcake cases using teaspoons to help you. Bake for 16-19 minutes. To see if the cupcakes are done, gently press the top - if it springs back they are ready!
Step 6] Transfer to a cooling rack and leave to cool before decorating.
Step 7] Cream together the butter, icing sugar and vanilla extract (optional). You may wish to make more/ less buttercream depending on how much you want to use! Place the mixture in the fridge for 5 minutes whilst you prepare the cakes.
I decorated my cupcakes in two different ways, but used the same buttercream mixture.
Option 1) Using a knife carefully cut a circle out the top of the cake, slanted slightly so that it leaves a slight dip in the middle. Cut this piece of cake in half.
Add a small amount of buttercream into the gap, leveling the top. Dip each half into the buttercream bowl and then dip into a bowl of sprinkles. Place the two halves back on top so that they stand on end.
Option 2) Put the buttercream mixture into a piping bag and swirl onto the cupcake, adding sprinkles on top. If you do not have a piping bag set try rolling a section of greaseproof paper into a cone, sellotaping it together so that it does not come undone.