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    Sweetie-topped vanilla cupcakes

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    Sweetie-topped vanilla cupcakes

    Small cakes are big crowd-pleasers. The quantities can easily be doubled to make larger batches with very little effort.  

    • Preparation time: 20 minutes
    • Cooking time: 18-20 minutes
    • Total time: 40 minutes

    Makes: 12

    Ingredients

    For the cupcakes
    100g unsalted butter, softened
    100g caster sugar
    1 tsp vanilla extract
    1 medium egg
    125g self raising flour
    ¼ tsp baking powder
    4 tbsp milk

    For the buttercream
    100g unsalted butter, softened
    150g icing sugar
    1 tsp vanilla extract
    Red and yellow food colouring
    Pack of Barratt Dolly Mix
     

    Method

    1 Preheat the oven to 180ºC, gas mark 4. Line a 12-hole cupcake tray with paper cases. (White or a mixture of pink and yellow looks good).

    2 Put the butter, sugar, vanilla, egg, flour and baking powder in a bowl and whisk with an electric mixer until smooth and creamy. Add the milk and mix again until combined.

    3 Spoon heaped teaspoonfuls into the cases and bake for 18-20 minutes until risen, pale golden in colour and just firm to the touch. Transfer to a wire rack to cool.

    4 For the buttercream, beat the butter, icing sugar and vanilla in a bowl until very pale. Add 1 tsp hot water and beat again until very soft. Spoon half the mixture into a separate bowl. Beat a drop of red food colouring in one bowl and yellow into the other. Spread or pipe the buttercream over the cooled cakes. Place a few sweets on top of each cupcake.  

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