Vanilla cupcakes

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• Butter (for the cakes)Softened110 g
• Golden caster sugar110 g
• Large eggs2
• Vanilla extract (for the cakes)½ tsp
• Self-raising flour110 g
• Butter (for the buttercream)Softened150 g
• Icing sugar300 g
• Vanilla extract (for the buttercream)1 tsp
• Milk3 tbsp
• Food colouring pasteOptional

1. 1

   Heat the oven to 180°C (160°C fan) and line a 12-hole cupcake tray with paper cases.

2. 2

   Cream the softened butter (110 g) and golden caster sugar (110 g) with an electric whisk until pale and fluffy. Add the eggs (2 large) individually, whisking after each one and scraping down the bowl as you go.

3. 3

   Add the vanilla extract (½ tsp) and self-raising flour (110 g), plus a pinch of salt, and whisk briefly, only until combined. Divide the batter between the paper cases.

4. 4

   Bake for 15 mins. They are ready when golden brown and a skewer poked into the centre comes out clean. Transfer to a wire rack and let them cool fully.

5. 5

   For the buttercream, whip the softened butter (150 g) until very soft. Add the icing sugar (300 g), a pinch of salt and the vanilla extract (1 tsp). Whisk until smooth, beginning slowly so the icing sugar does not fly up as a cloud, then beat in the milk (3 tbsp).

6. 6

   To colour the buttercream, stir in the food colouring at this point. Spoon or pipe it onto the cooled cupcakes.