Christmas Cupcakes

What you need:

  • 125g/4oz Self Raising Flour
  • 125g/4oz Butter or Margarine (room temperature)
  • 125g/4oz Caster Sugar
  • 2 Eggs (room temperature)
  • Few Drops of Vanilla Essence

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Line cup cake tin with baking cases.
  2. Beat the butter/margarine and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonful’s of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Pipe or swirl icing onto each cupcake with a round pipe nozzle on a piping bag. Top with sweets and sprinkles if liked!

To Decorate:

  • 125g/4oz Butter (room temperature)
  • 225g/8oz Icing Sugar (sieved)
  • Few Drops of Vanilla Essence
  • Sweets and sprinkles to decorate (optional)