What you need
- 125g/4oz Odlums Self Raising Flour
- 125g/4oz Butter or Margarine (room temperature)
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Eggs (room temperature)
- Few Drops of Goodall’s Vanilla Essence
To Decorate
- 125g/4oz Butter (room temperature)
- 225g/8oz Icing Sugar (sieved)
- Few Drops of Goodall’s Vanilla Essence
- Selection of Goodall’s Food Colouring
Suggested Toppings
Odlums pink and white mini mallows
Biscoff smooth or crunchy spread
Kelkin Chocolate Spread
Sweets
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Line cupcake tin with baking cases.
- Beat the butter/margarine 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.
- 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.
- Remove from the oven and leave to cool on a wire tray.
- Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
- Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
- Pipe or swirl icing onto each cupcake. Top with sweet if liked!
