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Image for Recipe - Sweetie-Topped Vanilla Cupcakes

Sweetie-Topped Vanilla Cupcakes

Image for Recipe - Sweetie-Topped Vanilla Cupcakes
  • Time preparation 20 minutes
  • cook time 20 minutes
  • Serve Serves 12

  • 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.

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.

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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