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110g sottened butter
110g golden caster sugar
2iarge eggs
Method Yetsp vanilla extract
110g self-raising flour
1. Heat oven to 180C/160C tangas 4 and fila 12 cupcake tray with
cases
For the buttercream
150g softened butter
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,
8004 icing suger
‘one at a time, scraping down the sides of the bowl after each addition. 1 tap vanita extract
3 thsp milk
3. Add ¥ tsp vanilla extract, 110g selt-raising flour and a pinch of salt,
whisk until just combined then spoon the mixture into the cupcake ee ae paste of your choice
(optional
cases.
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,
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
6. Whisk together until smooth (start off slowly to avoid an icing sugar
cloud) then beat in 3 tbsp milk
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Boodfood
Fwanting to colour, stir in the food colouring now. Spoon or pipe onto
the cooled cupcakes.
ian
BE) Download the BBC Good Food app: bbegoodfood.app.link
