Cupcakes

Bake it for 15 mins until golden

Steps brown and a skewer inserted
into the middle of each cake
Ingredients comes out clean.
Heat oven to 180C/160C fan.
110g softened butter.
Leave to cool completely on a
wire rack.
110g golden caster sugar. Fill a 12 cupcake tray with cases.

Whisk the softened butter until

2 large eggs. Beat the softened butter and the super soft.
golden caster sugar together
½ tsp vanilla extract. until pale and fluffy.
Add the icing sugar, the vanilla
Whisk in 2 large eggs, one at a extract and a pinch of salt.
110g self-raising flour. time, scraping down the sides of
the bowl after each addition.
Whisk together until smooth
For the buttercream
Add ½ tsp vanilla extract, 110g
150g softened butter self-raising flour and a pinch of
salt. Add and beat in the milk.
3 tbsp milk
300g icing sugar Whisk until just combined.
Stir in the food coloring.
food coloring paste of your
choice (optional) Spoon the mixture into the
1 tsp vanilla extract cupcake cases.
Spoon or pipe onto the cooled
cupcakes.