Happy Easter! I hope everyone is eating lots of Easter eggs and cake this week!
Is this possibly the cutest cupcake ever?
You will need:
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
110g/4oz self-raising flour
2 eggs (from happy chickens of course)
1 tsp vanilla extract
For the icing:
200g/7oz butter, softened
280g/10oz icing sugar
Food colouring (I recommend the concentrated paste colours - the tip of a cocktail stick is enough)
Piping bag & tip
Cream the butter and sugar. Beat in the eggs, flour and vanilla extract. Spoon into cupcake cases and bake at 180C for 12 minutes or until a knife comes out clean. Leave to cool completely before icing. For the icing, mix together the softened butter and add the icing sugar slowly. Spoon into the piping bag and follow my instructions for piped icing here.