The other fantastic thing about this recipe is that I got to take a trip back to my childhood and play with food colouring and sprinkles - nothing wrong with that.
These cupcakes are soft, fluffy and light and I could happily eat a million of them. But I'm trying not to!
175g (6 oz) self-raising flour
1½ level tsp baking powder
175g (6 oz) butter, softened
175g (6 oz) caster sugar
3 large eggs
2 tbsp milk
1 tsp vanilla extract
150g (5oz) butter, softened
300g (11 oz) icing sugar, sifted
1 tbsp milk
¼ tsp vanilla extract
Edible food colouring(s) of choice, optional
Sprinkle(s) for decoration of choice
You will also require 12 holed muffin tin lined with 12 paper muffin cases
Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4.
Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract.
Beat together until well mixed, trying not to over mix the mixture.
Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes or until the tops spring back when lightly pressed.
To make the buttercream, beat the butter until soft. Add the icing sugar and stir until it’s just mixed in, then add the milk and vanilla and beat until light and fluffy. Divide into as many bowls as you want different colour(s) and add edible food colouring (you only require a few drops). This is purely optional should you wish to leave out the edible food colouring(s) and keep the buttercream natural. Spread the icing on thickly with a palette knife on top of each cupcake or put the icing into a piping back and make a large swirl on top of each cupcake. Decorate each cupcake with your chosen sprinkle(s).I'm really looking forward to trying out more bakes at Sweet and Simple and at least I will now have an excuse to get in the kitchen and make things - I'm constantly having to find good reasons for going and baking things and now I'll have a perfect one - for at least once a month...