12 muffin tin

3 medium eggs (each egg when cracked should weigh around 50g each)

150g Caster Sugar

150g Self Raising Flour

150g Soft Butter

1tsp Vanilla Paste

1tsp Baking Powder

500g Icing Sugar

250g Very Soft Butter

1tsp Vanilla Paste

2-3 tbsp Boiling Hot Water

Jam of your choice

Sprinkles or decorations of your choice.

Cupcake Method:

1. Pre-heat your oven to 150-160C FAN or 180C Convection.

2. Prepare and line a 12 tin muffin pan with muffin cupcake cases.

3. Whisk together the soft butter and caster sugar until pale and fluffy.

4. Add in the eggs and vanilla paste, whisk until combined.

5. Shake or sift in the flour and baking powder, whisk until just incorporated (be careful not to over mix here). Then the fold the mixture with a spatular until all the eggy residue at the bottom is mixed in.
6. Spoon a table spoon a bit of mixture into each case.
7. Bake in the pre-heated oven for 20-30mins. Once baked the cupcakes should be springy to touch.
8. Cool on a wire rack.

Buttercream Method:
9. Half melt the butter in a microwave or double boiler add to the icing sugar and mix with a spatular, this helps to avoid covering your kitchen in icing sugar.
10. Add the vanilla paste and hot water then whisk until pale and fluffy.

Decoration Method:
11. Once the cupcakes are cool, scoop out the centres and add a teaspoon of your favourite jam to each cake.
12. Decorate with the fluffy buttercream, either by piping a swirl on to each cake or using a spoon to create a smooth effect.
13. Finish with scattering of pretty sprinkles or pretty decorations of your choice.

Cupcakes Topped with Buttercream Swirls and Roses