Ingredients

The following ingredients have 12 Servings
  • 1/2 cup butter (room temperature)
  • 3/4 cup caster sugar
  • 2 eggs
  • 1½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup plain yogurt
  • 1 teaspoon vanilla extract/seeds from one vanilla pod
  • ½ cup butter (room temperature)
  • 3 cups icing sugar (sifted)
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk
  • sprinkles (for decorating)

Instruction

  • Pre-heat the oven to 180°c/350ºF and line a 12-hole muffin pan with cupcake liners.
  • Cream together the butter and sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the flour, baking powder and salt and mix through then add the milk, yogurt and vanilla.
  • Mix until everything is combined then spoon the batter into the cupcake liners.
  • Place into the oven and allow to bake for 12-15 minutes until the cupcakes are golden brown and a skewer inserted comes out clean.
  • Remove from the oven and allow to cool completely.
  • To make the buttercream, whip the butter until pale then add the icing sugar and vanilla extract and whip until soft and fluffy. Add a little milk if your buttercream is too stiff.
  • Transfer the whipped buttercream to a piping bag and pipe swirls of frosting onto the cooled cupcakes.
  • Top with sprinkles and serve. (These cupcakes can be made the day before you intend to serving them.)