Vanilla Cupcakes

Makes 18

  • 100g butter
  • 125ml castor sugar
  • 2 x-large free range eggs
  • 1 tsp vanilla essence
  • 1 cup cake flour
  • 7.5ml baking powder
  • 90ml milk

Preheat the oven to 190C. 
Place paper cups into 2 muffin trays, to keep their shape. Cream the butter and sugar till light and fluffy.
Beat in the eggs one at a time.
Add the vanilla essence and beat a little longer.
Sift the dry ingredients and mix into the egg mixture gradually with the milk.
Once you have a smooth batter, spoon the mixture into the paper cases and bake for 12 to 15 minutes.

Butter icing sugar:

  • 200g unsalted butter
  • 200g icing sugar
  • 1 tsp vanilla essence

Take softened butter and place in a bowl, add the icing sugar and vanilla essence and beat until you have a lump free, light and creamy mixture.
Take a blunt knife and ice the cupcakes, decorate with an assortment of sweets, like speckled eggs, baby marshmallows, hundreds and thousands or sour worms.

Recipe by Diane Heierli • Photography C&D Heierli