Ingredients

The following ingredients have 4 Servings
  • 150 g butter
  • 150 g caster sugar
  • 3 eggs
  • 150 g plain flour
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1/8 tsp Sugarflair red food colouring ((paste))
  • 250 g icing sugar
  • 125 g butter
  • 1/2 tsp vanilla extract
  • 2 tbsp full-fat milk
  • sprinkles ((optional))

Instruction

  • To make the cupcakes, make sure the butter is nice and soft, so ideally you should leave it at room temperature at least an hour before you start.
  • Use a hand mixer to beat the sugar and butter together until you get a smooth paste.
  • Add the eggs one by one, beating well after each addition.
  • Sift the flour and cocoa powder in, add the vanilla extract and red food colouring and mix well using a spatula.
  • Preheat the oven to 180 degrees C. (350 Fahrenheit).
  • Line a cupcake/muffin tray with 12 cupcake paper cases, and divide the mixture evenly.
  • Bake for about 18 to 20 minutes until well risen and firm to the touch.
  • Remove from the oven and set aside to cool completely.
  • Meantime, you can make the vanilla buttercream.
  • Sift the icing sugar and beat with well with the softened butter.
  • Add the vanilla extract and milk, one tablespoon at a time, so you can get a lovely smooth cream.
  • To decorate, use a piping bag with a nozzle of your choice.