- Preheat the oven to 200ºC/400°F/Gas Mark 6 and line a muffin tin with 12 cake cases.
- Put all ingredients into a large mixing bowl and use an electric hand mixer. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Add the vanilla extract and fold in the rest of the flour, adding the milk to make a soft, dropping consistency. Spoon into the cases equally.
- Put in the oven and bake for 20 - 22 mins until the cup cakes are cooked and the sponge bounces back when touched, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. As soon as possible, take the cup cakes in their cases, out of the tin and let cool on a wire rack.
- Using a piping bag with a large star nozzle, 2/3 fill with the buttercream, securing the top of the bag with a freezer clip. Start piping from the outer edge of the cup cake. Slowly work your way round overlapping the layers as you reach the centre of your cupcake. Remember to apply even pressure to your piping bag, this insures an even swirl all the way around. Stop squeezing as you pull away from the centre of the swirl to create a nice pointed top a bit like an ice cream. Take the decorations and put one large or 3 small on top of the buttercream swirl.
Recipe from Cake Angels.
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Try flavouring the mixture with strawberry/raspberry essence and then sprinkle over freeze-dried raspberries on top of the buttercream at the end
100g self-raising flour 20g good cocoa powder 140g caster sugar 40g soft unsalted butter120 ml whole milk 1 large egg ½ teaspoon vanilla extract Buttercream Ingredients 1 tub of vanilla buttercream or alternatively make your own buttercream: 250g butter 500g icing sugar ½ tsp of vanilla essence 2 - 3 tbsp of milk
Time: 15 minutes Serves: 12 Nutrition: n/a