Recipes //

Sweetie-Topped Vanilla Cupcakes

Name: Sweetie-Topped Vanilla Cupcakes
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 12 Servings
Cuisine: British
Ingredients: 100g unsalted butter, softened; 100g caster sugar; 1 tsp vanilla extract; 1 medium egg; 125g self raising flour; ¼ tsp baking powder; 4 tbsp milk; 100g unsalted butter, softened; 150g icing sugar; 1 tsp vanilla extract; Red and yellow food colouring; Pack of Barratt Dolly Mix

Image for Recipe - Sweetie-Topped Vanilla Cupcakes

preparation 20 minutes
cook time 20 minutes
Serves 12

Ingredients Method

For the cupcakes:
100g unsalted butter, softened
100g caster sugar
1 tsp vanilla extract
1 medium egg
125g self raising flour
¼ tsp baking powder
4 tbsp milk
For the buttercream:
100g unsalted butter, softened
150g icing sugar
1 tsp vanilla extract
Red and yellow food colouring
Pack of Barratt Dolly Mix

Preheat the oven to 180ºC/Fan 160ºC/Gas 4. Line a 12-hole cupcake tray with paper cases. (White or a mixture of pink and yellow looks good).

Put the butter, sugar, vanilla, egg, flour and baking powder in a bowl and whisk with an electric mixer until smooth and creamy. Add the milk and mix again until combined.

Spoon heaped teaspoonfuls into the cases and bake for 18-20 minutes until risen, pale golden in colour and just firm to the touch. Transfer to a wire rack to cool.

For the buttercream, beat the butter, icing sugar and vanilla in a bowl until very pale. Add 1 tsp hot water and beat again until very soft. Spoon half the mixture into a separate bowl. Beat a drop of red food colouring in one bowl and yellow into the other. Spread or pipe the buttercream over the cooled cakes. Place a few sweets on top of each cupcake.

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Ingredients

For the cupcakes:

100g unsalted butter, softened

100g caster sugar

1 tsp vanilla extract

1 medium egg

125g self raising flour

¼ tsp baking powder

4 tbsp milk

For the buttercream:

100g unsalted butter, softened

150g icing sugar

1 tsp vanilla extract

Red and yellow food colouring

Pack of Barratt Dolly Mix

Method

Preheat the oven to 180ºC/Fan 160ºC/Gas 4. Line a 12-hole cupcake tray with paper cases. (White or a mixture of pink and yellow looks good).

Put the butter, sugar, vanilla, egg, flour and baking powder in a bowl and whisk with an electric mixer until smooth and creamy. Add the milk and mix again until combined.

Spoon heaped teaspoonfuls into the cases and bake for 18-20 minutes until risen, pale golden in colour and just firm to the touch. Transfer to a wire rack to cool.

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