coloured sprinkles, icing decoration flowers, to serve
Buttercream
125 gram butter, chopped, at room temperature
1 1/2 cup icing sugar, sifted
2 tablespoon milk
a few drops pink food colouring
Method
Vanilla cupcakes
1
Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2
In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
3
Fold in flour, alternately with milk, beginning and ending with flour. Spoon mixture into patty cases until two-thirds full.
4
Bake 20-25 minutes, or until cooked when tested with a skewer. Cool in pan 5 minutes, before transferring to a wire rack to cool completely.
5
Meanwhile, to make buttercream, in a small bowl, using an electric mixer, beat butter until very pale. Gradually add half icing sugar; beat until combined. Add milk, remaining icing sugar and pink colouring; beat until smooth.
6
Spread icing over cupcakes. Place sprinkles on a shallow plate; roll edges of cake in sprinkles. Place flower on centre.