Ingredients
Scale
- 180 g (6 oz) Butter, At room temperature
- 180 g (1 cups) Caster sugar
- 3 Eggs, Medium, free range
- 180 g (1 cups) Self-raising flour
- 1 tsp Vanilla extract or paste
- 150 g (5 oz) Butter, At room temperature
- 300 g (2 cups) Icing sugar
- 1 tsp Vanilla extract or paste
- 2-3 tbsp Sprinkles
Instructions
- Preheat your oven to 160°C fan/180°C/350°F/Gas Mark 4 and place 12 cupcake cases in your tray.
- Cream the room temperature butter and sugar together until light and fluffy.
- Add the eggs, sift the flour, and mix in the vanilla extract until well combined.
- Fill each cupcake case with an equal amount of batter.
- Bake for 15-18 minutes until golden and slightly bouncy, then cool on a rack.
- Beat the remaining butter until light and fluffy, then gradually mix in the sieved icing sugar and vanilla extract.
- Once the cupcakes are cool, pipe the buttercream icing on top and add sprinkles.
Notes
Ensure the butter is at room temperature for easy mixing.
Use an ice cream scoop for equal cupcake portions.
Allow cupcakes to cool completely before icing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.