Make sure you have an adult with you when you're baking!
110g butter or margarine, softened at room temperature
110g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk
For the buttercream icing
140g butter, softened
280g icing sugar
1-2 tbsp milk
A few drops of food colouring
- Preheat the oven to 180C/gas mark 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
- Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
- Bake in the oven for 10-15 minutes, or until golden brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
- Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
- Add the food colouring and mix until well combined.
- Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.