compressed Cupcakes`



  • 125g/4oz Odlums Self Raising Flour
  • 125g/4oz Butter (room temperature)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Eggs (room temperature)
  • A few drops Goodall’s Vanilla Essence

Buttercream Icing

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar, sieved
  • A few drops Goodall’s Vanilla Essence
  • Selection of red and green food colouring
  • Sweets and sprinkles to decorate (optional)


  1. Preheat oven to 180°C/350°F/Gas 4. Line cup cake tin with baking cases.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make the buttercream by beating butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
  7. Pipe or swirl icing onto each cupcake with a round pipe nozzle on a piping bag. Top with sweets and sprinkles if liked!

For more great Christmas Recipes from Odlums try our Classic Christmas Recipes book