Ingredients

Buttercream Icing

• 100g unsalted butter, softened

• 1 1/2 cups icing sugar, sifted

• 1/2 tsp vanilla essence

• 1/2 tbsp milk

• Sprinkles for decorating

Cupcakes

• Paper cupcake cases

• 150g unsalted butter, softened

• 1 1/2 cups caster sugar

• 2 eggs

• 2 tsp vanilla essence

• 2 1/2 cups self-raising flour, sifted

• 1 1/4 cups milk

Method

1. Preheat oven to 190°C (170°C fan-forced)

2. For the cupcakes, beat butter with an electric mixer until smooth, add caster sugar and continue mixing until light and fluffy.

3. Add eggs, flour, milk and vanilla. Beat until smooth.

4. Place paper cupcake cases in cupcake tin and carefully spoon equal amounts of mixture into each until they’re 2/3 full.

5. Bake for 20 minutes or until they spring back when pressed lightly.

6. Turn out onto a wire cooling rack.

7. For the icing, beat the butter until it’s pale and fluffy. Add icing sugar and mix, adding milk slowly until you have a light, fluffy mixture.

8. Spread or pipe icing on top of cupcakes once they’ve cooled completely. Decorate with sprinkles as desired.