This is my tried and trusted vanilla cupcake recipe. Makes 24 cupcakes. I use an ice cream scoop to get equal quantities of cake mixture per case. Add 3tbsps of cocoa powder to the cake batter to make chocolate cupcakes
For the cupcakes
335g unsalted butter, softened
335g caster sugar
335g self-raising flour
1½ tsp baking powder
1½ tsp vanilla extract
For the buttercream icing
500g unsalted butter, room temperature
500g icing sugar
1 tbsp milk or lemon juice
1 tsp vanilla extract
food colouring (optional)
food glitter (optional)
Preheat oven to 175C/Gas 4.
Place 24 cupcake cases into tins.
Put all of the ingredients into a mixing bowl and beat with an electric whisk for 3 minutes until smooth, pale and fluffy.
Divide the mixture between the cupcake cases. (see notes above)
Bake for 20 minutes until golden and risen.
Leave to cool in the tin for a few minutes and then transfer to a wire rack to cool completely before decorating.
To make the buttercream
Add the softened butter to a large mixing bowl and beat with an electric mixer.
Slowly sift in the icing sugar until combined.
Whisk in the milk (or lemon juice) and vanilla extract. Then add a few drops of food colouring at a time to get the desired shade. Add some food glitter to the mix too.
You should find that the buttercream will form stiff(ish!) peaks and can be used in a piping bag.
Only decorate the cupcakes when they are completely cool.
Place some of the buttercream icing into a piping bag with a star nozzle attached (don't overfill the bag) and pipe a swirl on top of each cupcake.
Sprinkle with more food glitter or sprinkles.
Add a topper if desired.
I kept them really simple as I had already made my cupcake toppers, and also made some cupcake wrappers, which you can download and print for your own personal use if you like :) I sprayed the icing gold with a can of food colouring spray, wrapped around the homemade cupcake wrappers and inserted the toppers.