Cupcakes with Butter Cream

Ingredients

 

200g butter, softened

 

1 teaspoon vanilla essence

 

200g caster sugar

 

3 eggs

 

420g self raising flour, sifted

 

125ml Milk

 

1 tablespoon vegetable oil

 

Butter Cream

 

200g butter, softened

 

600g icing sugar

 

2 tablespoons milk

 

Liquid food colouring

Method

 

1. Preheat your Ariston oven to 160°C Fan Forced. Prepare 2 muffin trays with patty pans. Beat butter, sugar and vanilla with an electric mixer with a paddle attachment.

 

2. Fold flour and milk to butter mixture in batches. Spoon batter into prepared patty pans equally (Approximately 1 ½ tablespoon each).

 

3. Place into your preheated oven and cook for 20 minutes. Cool on a baking rack for at least 1 hour.

 

4. Meanwhile make your butter cream by combining your butter, icing sugar into an electric mixer with a paddle attachment. Mix until fully combined then add your milk and combine.

 

5. Portion butter cream into batches for how many colour you wish to have. Then add a few drops of food colouring to each batch.

 

6. Place butter cream into a piping bag with desired nozzle. Once cupcakes are cooled pipe your designs onto them. Serve.