Vanilla Cupcakes

Name: Vanilla Cupcakes
Ingredients: 1/2 cup butter, chopped, softened; 3/4 cup granulated sugar; 1 tsp vanilla extract; 3 None eggs; 1/2 cup self-rising flour, sifted; 1/4 cup milk; None None FOR THE BUTTERCREAM; 3 tbsp butter, softened; 1/2 cup powdered sugar, sifted; 2 tbsp milk; 2-3 drops pink food coloring; None None sprinkles, to decorate; None None edible flowers, to decorate

13 ingredients

3 steps

Ingredients

1/2 cup butter, chopped, softened
3/4 cup granulated sugar
1 tsp vanilla extract
3 None eggs
1/2 cup self-rising flour, sifted
1/4 cup milk
None None FOR THE BUTTERCREAM
3 tbsp butter, softened
1/2 cup powdered sugar, sifted
2 tbsp milk
2-3 drops pink food coloring
None None sprinkles, to decorate
None None edible flowers, to decorate

Directions

1

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
2

Cream butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, alternately with milk, beginning and ending with flour. Distribute between paper liners and bake for 20-25 mins, or until a skewer comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

Meanwhile, to make the buttercream, beat butter until very pale. Gradually add 1/4 cup powdered sugar. Beat until combined. Add milk, remaining sugar and food coloring. Beat until smooth. Spread over cooled cupcakes. Roll edges in sprinkles then place a flower in the center of each cupcake.