Vanilla Cupcakes With Swirly Buttercream Icing

Ingredients:

100g butter or margarine

100g caster sugar

100g self-raising flour, sifted

2 eggs

1/4 teaspoon baking powder (optional)

1/2 teaspoon vanilla essence (optional)

1. Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.

2. Using an electric whisk, food processor or wooden spoon, beat the butter and sugar until very light and fluffy.

3. Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.

4. Carefully fold in the flour (and baking powder if using).

5. Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.

6. Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.

Buttercream Icing:

140g/5oz butter, softened

280g/10oz icing sugar

1-2 tbsp milk

few drops food colouring (if desired)

Please note: I decorated my cupcakes with a icing syringe, you can also purchase icing bags which cost next to nothing. Otherwise just use a knife or the back of a spoon to decorate the cupcakes.