Quick Vanilla Cupcakes

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• Step 1

  Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.

• Step 2

  Put all the cake ingredients into a large bowl and beat with an electric whisk until smooth and evenly mixed (a few minutes) Divide the mixture evenly between the paper cases.

• Step 3

  Bake for 20 minutes, or until the cakes are well risen and golden in colour.

• Step 4

  While the cakes are baking, make the icing. Put the butter into a large bowl and whisk untill smooth (about a minute), then sieve in a few large spoonfuls of icing sugar, incorporate into the butter using an electric mixer and repeat until all the icing sugar is mixed in. Then add the vanilla extract, a little milk and whisk until light and fluffy- at least a few minutes.

• Step 5

  When cakes are done,transfer to a wire rack to cool.

• Step 6

  When the cakes are fully cooled, pipe on the butter icing using a large star nozzle.

  Tip: I find wearing latex gloves really helpful when handling butter icing, as it tends to melt quickly as you work with it and give you slippery greasy fingers- no good for icing cakes!

• Step 7

  Sprinkle with your chosen decoration and you’re done! The cakes are best eaten fresh, but will last a few days in an air tight container at room temperature.

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