Ingredients for the cupcakes:
110g softened butter or margarine
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
Optional food colouring of your choice … go subtle or go bold!
Ingredients for the buttercream:
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
Optional food colouring … possibly match the beautiful colour of Rebel with a Cupcake’s spine!]
Sprinkles or any edible decoration you prefer
Optional pin badge (just don’t eat!)
Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases. White ones are fine but coloured ones are best.
Beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time. An electric whisk saves time but using a spoon is a great work-out!
Add ½ tsp vanilla extract (or alternative flavour), 110g self-raising flour and any colouring, whisk until just combined then spoon the mixture into the cupcake cases. Aim to fill each case half way or just over. If you fill to the top, then the mixture with expand in the oven.
Bake for 15 mins until golden in colour and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack. (I don’t have a wire rack – I just improvise)
To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract (other flavours can be substituted). Whisk together until smooth. You might want to do this really slowly to start off with as the icing sugar has a tendency to create a cloud. Now would also be the time to add the colour if you want. Of course, you can always use ready-made buttercream to save time and washing-up if desired.
When ready, either spoon on or if you’re up to the challenge, use a piping bag for a more professional look. You can add sprinkles and/or other decorations. Then present to those you love and see how much they enjoy them!