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Sweetie-topped vanilla cupcakes
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Makes: 12
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
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.
Typical values per serving:
Energy |
1125.496kJ 269 |
---|---|
Fat | 14.7 |
Saturated Fat | 9.3 |
Carbohydrate | 32.2 |
Sugars | 24 |
Protein | 1.9 |
Salt | 0.2 |
Fibre | 0.3 |
per cupcake
This recipe was first published in August 2014.
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