Sometimes by substituting or adding something you’ve found at the back of the cupboard, you end up with something unexpectedly delicious, so play around with chocolate, coffee, almond or vanilla flavours to amuse yourself.
Prep time: 10 minutes | Cooking time: 25 minutes
- 100g butter or margarine, softened
- 100g caster sugar
- 2 medium eggs, beaten
- 100g plain flour, sifted with 1 level tsp baking power
- 1 tsp vanilla extract
- 2 tbsp milk, as needed
For the buttercream icing
- 175g icing sugar
- 90g butter
- ½ tsp vanilla extract
- Preheat the oven to 180C/160C fan/Gas 4. Line a six-hole muffin tin with cupcake cases.
- In a large bowl, cream the butter or margarine and caster sugar together with an electric hand whisk until soft and creamy-white in colour.
- Add the beaten egg to the sugar and butter mixture, little by little, beating well after each addition.
- When all of the egg has been added, gently fold in the sifted flour and baking powder, adding the vanilla extract and enough milk to get a smooth, easy-to-spoon consistency.
- Spoon the mixture into the cupcake cases. Bake for 15 to 20 minutes, until nicely golden brown, then remove from the oven and transfer the cakes in their cases to a wire rack to cool completely.
- To make the icing, mix the softened butter, icing sugar and vanilla together until smooth.
- To finish the cakes, I like to slice the top off each one and cut it in half. Spoon or pipe a nice dollop of buttercream on to the top of the cake, then stick the two pieces of the top back on to make them look like butterfly wings.
Source: Telegraph UK