Ingredients
- 110g softened butter
- 110g caster sugar
- 2 eggs
- 110g self raising flour
- 1/2 tsp of baking powder
- 1/2 tsp vanilla extract
Ingredients (for a buttercream topping)
- 200g very soft butter
- 200g icing sugar
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Method
- Heat the oven to 190c / 170c fan or gas mark 4.
- Put all the ingredients in a bowl and use the Hand Mixer with Flat Beaters to mix together- start on a slow speed then medium.
- Beat together for a couple of minutes then scrape down the sides and beat again for another couple of minutes or until thoroughly mixed.
- Put paper cases in a cupcake tray and spoon the mixture into the cases.
- Bake in the oven for 20 -25 minutes until risen and golden - they should spring back after lightly pressing.
- Transfer to a cooling rack and when completely cold they are ready to decorate.
- For the buttercream beat together the butter and sugar till light and fluffy, adding food colouring if you like.
- Spoon onto each cake or pipe on using an icing bag.
- Top with fresh raspberries/sprinkles/chocolate flake/jelly sweets or anything to hand!
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Top Tip:
- Try using an icing made with 160g of icing sugar and vanilla extract as an alternative to the butter cream
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