Are you looking for a little sweet cupcake as a lovely dessert, either for your family or friends or just a nice snack for your pack lunch. This is the perfect recipe for you!

Prep: 20 mins Easy

Cook: 15 mins ~ Serves 12

INGREDIENTS

• 110g soft butter
• 110g golden caster sugar
• 2 large eggs
• ½ tsp vanilla extract
• 110g self-raising flour

BUTTERCREAM

• 150g softened butter
• 300g icing sugar
• 1 tsp vanilla extract
• 3 tbsp milk
• Food colouring paste of your choice

METHOD

Step 1 — Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.

Step 2 — Using an electric whisk, beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bow! After each addition.

Step 3 — Add % tsp vanilla extract, 110g self-raising flour, whisk until just combined, then spoon the mixture into the cupcake cases.

Step 4 — Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.

Step 5 — To make the butter cream, whisk 150g softened butter until super soft, then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.

Step 6 — Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.

Step 7 — If you want to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.