Ingredients for the cupcakes

  • 200 g butter (at room temperature), cut into large pieces
  • 200 g self-raising flour
  • 200 g caster sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 3 large eggs

For the Icing

  • 200 g butter, room temperature 
  • 1/2 teaspoon  vanilla extract
  • 3 teaspoon milk
  • 400 g icing sugar, sifted
  • 3 drops of pink edible colouring
  • edible pink hearts or other sprinkles, to decorate

Cupcake Recipe Preparation

  1. Preheat the oven to 200°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
  2. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
  3.  Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
  4. Bake for 25 to 30 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool. 
  5. Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in.
  6. Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.

You can also bake these as fairy cakes. It will make 12 smaller cupcakes. You can customise the flavour of your cupcakes by substituting the grated zest of half a lemon or orange in place of the vanilla extract.