Cupcake

8 steps

Cook:15min

You need an oven, whisk, cupcake tray and you

Updated at: Thu, 17 Aug 2023 03:57:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories336.2 kcal (17%)

Total Fat18.6 g (27%)

Carbs41.2 g (16%)

Sugars33.9 g (38%)

Protein2.3 g (5%)

Sodium125.7 mg (6%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

110gbutter

softened

110ggolden caster sugar

2eggs

large

½ tspvanilla extract

110gself-raising flour

For the buttercream

150gbutter

softened

300gicing sugar

1 tspvanilla extract

3 Tbspmilk

Food colouring paste

optional

Instructions

Step 1

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

Step 2

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 bowl after each addition.

Step 3

STEP 3 Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.

Step 4

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

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

Step 6

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

Step 7

STEP 7 If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Step 8

STEP 8 And then enjoy with a lovely cup of tea!