Name: Birthday cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: 180g unsalted butter, softened -; 180g caster sugar -; 3 Eggs, beaten -; 180g self-raising flour -; 1 tsp vanilla extract -; ½ tsp baking powder -; 80g sprinkles, plus extra to decorate (ensure vegetarian, if needed) -; 200g unsalted butter, softened -; 400g icing sugar, sifted -; 1 tsp vanilla extract -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Birthday cupcakes

1. 180g unsalted butter, softened -

2. 180g caster sugar -

3. 3 Eggs, beaten -

4. 180g self-raising flour -

5. 1 tsp vanilla extract -

6. ½ tsp baking powder -

7. 80g sprinkles, plus extra to decorate (ensure vegetarian, if needed) -

8. 200g unsalted butter, softened -

9. 400g icing sugar, sifted -

10. 1 tsp vanilla extract -

How to cook deliciously - Birthday cupcakes

1. Stage

Line a 12-hole muffin tin with paper cases and heat the oven to 200C/180C fan/gas 6. Beat the butter and sugar together in a stand mixer, or use an electric whisk. Slowly whisk in the egg, a little at a time, along with a spoonful of the flour and the vanilla extract. Fold in the remaining flour, the baking powder and sprinkles. Divide the batter between the cases and bake for 18-20 mins until lightly golden and a skewer inserted into their centres comes out clean. Leave to cool for 5 mins in the tin, then transfer to a wire rack to cool fully.

2. Stage

For the buttercream, beat the butter using an electric whisk or in a stand mixer until softened slightly, then beat in the icing sugar in three additions until fully incorporated. Add a splash of water to loosen, then the vanilla extract. Spread the buttercream over the cooled cupcakes or spoon into a piping bag and pipe swirls on top. Decorate with more sprinkles. Will keep in an airtight container for three days.