Sweetie-Topped Vanilla Cupcakes
20 minutes prep, 20 minutes cook
Serves 12
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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